Chicken Breast Stuffed With Golden Onions & Fontina

1. 1

   Heat 2 teaspoons olive 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.

2. 2

   Season with salt and pepper; let cool, stir in fontina cheese.

3. 3

   Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.

4. 4

   Stuff each breast with 1/4 cup of the onion cheese mixture; insert two toothpicks at an angle to seal the opening.

5. 5

   Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat; add the chicken breast and cook until golden, about 5 minutes per side; transfer to plate and cover with foil to keep warm.

6. 6

   Add wine and the remaining 1 teaspoon of rosemary to the pan, cook over medium-high heat, scraping up any browned bits, for 2 minutes.

7. 7

   Whisk broth and the flour in a small bowl until smooth; add the mixture to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute.

8. 8

   Return the chicken to the pan and cook with the sauce; cook.

9. 9

   covered, until the chicken is just cooked through, 2 to 4 minutes; remove toothpicks before serving, top each chicken breast with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.