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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

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 1/4 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.

NUTRITION INFORMATION: Per serving: 258 calories; 12 g fat (5 g sat, 6 g mono); 88 mg cholesterol; 7 g carbohydrate; 32 g protein; 1 g fiber; 328 mg sodium.
Nutrition bonus: Selenium (33% daily value), Calcium (13% dv).

TIP: 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."

RELATED RECIPES: Chicken with Sugar Snap Peas & Spring Herbs | Golden Chicken with Spicy Refried Beans | Warm Salad with Chicken Paillards & Chèvre | Sauteed Chicken Breasts with Creamy Chive Sauce | Chicken Saute with Creamy Mushroom & Leek Sauce

Good flavor, a great dish for a dinner party. Would suggest adding a bit more onions and fontina mix to allow a garnish on top when serving.

Anonymous, Boerne, TX

I prepared this for the first time, and definitely would make it again. The chicken was a big hit to my husband. All the ingredients were perfect.

Anonymous, Danvers, MA

This was fairly easy to make, elegant, and delicious. What more could you ask for? I made a little extra sauce to serve over my vegetables. Good as leftovers, too.

Anonymous, Arlington, VA

Absolutely delicious! Just when you thought there were no inventive chicken recipes....ingredients so simple,and all the flavors melded into nirvana. A great choice for guests.

Jacqueline, Buffalo, NY

Loved it! Will definitely make again.

Julie , Tempe, AZ

Quite a few steps if you're doing other things at the same time and wasn't all that flavorful.

I modified this somewhat (lemon juice instead of wine, added thyme and garlic and adjusted seasonings). It got rave reviews from my husband and (11-year old) kids.

Beth , Mesa, AZ

I made this dish in a little under an hour! It was great! My husband loved it. I highly recommend trying this recipe.

Amber Sanchez, Amarillo, TX

I loved it; husband hated it. He likes Colby cheese, American cheese, and Swiss cheese--if it's paired with ham. Makes it a little boring in the cooking department.

rubybenubi, Fort Wayne, IN