Chicken Stuffed with Golden Onions & Fontina

By bakers_delight85

Ingredients

• 4 tsp. extra-virgin olive oil, divided
• 1 1/2 cups thinly sliced red onion
• 2 tsp. minced fresh rosemary, divided
• 1/8 tsp. 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 tsp. all-purpose flour

Details

Servings 4

Preparation

Step 1

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp. rosemary, cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
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.
Heat the remaining 2 tsp. 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.
Add wine and the remaining 1 tsp. 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.
Calories per serving: 258