Chicken Stuffed with Golden Onions & Fontina Cheese

Posted by: Frances

December 16th, 2009 >> Cooking


Chicken Stuffed with Golden Onions & Fontina

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

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 (used smoked gouda)

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

1/2 cup white wine (used Sherry Vinegar)

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.

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.”

I thought this was quite tasty and highly recommend giving it a try!!!

This entry was posted on Wednesday, December 16th, 2009 at 21:19 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Bubblecast plugin is not configured properly. Please, contact administrator.
Add video comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>