Chicken Stuffed with Golden Onions & Fontina

Name: Chicken Stuffed with Golden Onions & Fontina
Total time: 35 min
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 1 ½ cups thinly sliced red onion; 2 teaspoons minced fresh rosemary, divided; ⅛ teaspoon salt; ⅔ cup shredded fontina cheese, preferably aged; 4 eaches Freshly ground pepper, to taste; ½ cup white wine; 1 cup reduced-sodium chicken broth; 4 teaspoons all-purpose flour; 1 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

Rating: 3.44 stars

9 Ratings
9 Reviews

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

Victoria Abbott Riccardi

Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

Healthy Aging

Nutrition Info

Directions

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

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Step 2

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Step 3

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Step 4

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Tips

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of
the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition Facts

Per Serving:

287 calories; protein 29g 58% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 3% DV; sugars 2.5g; fat 13g 20% DV; saturated fat 4.9g 24% DV; cholesterol 83.5mg 28% DV; vitamin a iu 191.3IU 4% DV; vitamin c 3.5mg 6% DV; folate 14.7mcg 4% DV; calcium 124.1mg 12% DV; iron 1.1mg 6% DV; magnesium 32.2mg 12% DV; potassium 340.5mg 10% DV; sodium 413.1mg 17% DV; thiamin 0.1mg 9% DV.

Exchanges:

1/2 other carbohydrate, 4 lean meat, 1/2 high-fat meat, 1 1/2 fat

Reviews (9)

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9 Ratings

5 star values: 5
4 star values: 0
3 star values: 0
2 star values: 2
1 star values: 2

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