Chicken Stuffed with Golden Onions & Fontina

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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.

Chicken Stuffed with Golden Onions & Fontina
Nutritionist Tested & Approved

Time: 35 minutes

Ingredients
  • 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

Directions
  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."


Nutritional Facts

Servings
4
Calories
287
Added Sugars
0g
Carbohydrates
7g
Cholesterol
84mg
Dietary Fiber
1g
Fat
13g
Monounsaturated Fat
6g
Potassium
341mg
Protein
29g
Saturated Fat
5g
Sodium
413mg
Carbohydrate Servings
1/2
Exchanges
1/2 other carbohydrate
3 lean meat
1 fat

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chicken chicken/poultry main dish EatingWell Meal Plan ultra-low-carb

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