Chicken Breast Stuffed With Golden Onions Fontina

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The pungent nutty taste of fontina cheese, combined with its gooey texture when heated, makes it a sumptuous partner to the sweet cooked onions in the stuffing. While this chicken dish is easy for a weeknight, the sauce makes it special enough to serve guests at a casual dinner party.

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Steps

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Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

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Add onion and 1 teaspoon rosemary.

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Cook , stirring occasionally , until the onion is golden brown , 6 to 7 minutes.

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Season with salt and pepper.

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Let cool , stir in fontina cheese.

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

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Stuff each breast with 1 / 4 cup of the onion cheese mixture.

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Insert two toothpicks at an angle to seal the opening.

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Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat.

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Add the chicken breast and cook until golden , about 5 minutes per side.

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Transfer to plate and cover with foil to keep warm.

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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.

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Whisk broth and the flour in a small bowl until smooth.

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Add the mixture to the pan , reduce heat to low and whisk until the sauce thick.

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Ingredients

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extra virgin olive oil, red onions, fresh rosemary, salt, fresh ground black pepper, fontina cheese, boneless skinless chicken breasts, white wine, chicken broth, flour