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Chicken Stuffed with Golden Onions & Fontina

  • 35 m
  • 35 m
Victoria Abbott Riccardi
“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.”


    • 4 teaspoons extra-virgin olive oil, divided
    • 1½ cups thinly sliced red onion
    • 2 teaspoons minced fresh rosemary, divided
    • ⅛ teaspoon salt
    • ⅔ cup shredded fontina cheese, preferably aged
    • Freshly ground pepper, to taste
    • ½ cup white wine
    • 1 cup reduced-sodium chicken broth
    • 4 teaspoons all-purpose flour
    • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat


  • 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.
  • 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 ¼ cup of the onion-cheese mixture.
  • 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.
  • 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.
  • 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.”
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