recipe #3

Chicken Stuffed with Golden Onions and Fontina

Eating Well: Healthy in a Hurry p.114

Ingredients:

4 tsp extra-virgin olive oil

1 1/2 cups thinly sliced red onion

2 tsp minced fresh rosemary

2/3 cup shredded fontina cheese

4 boneless, skinless chicken breasts

1/2 cup white wine

1 cup chicken broth

4 tsp all-purpose flour

Directions:

1. Heat 2 tsp oil over medium-high heat. Add onion and 1 tsp rosemary; cook until onion is golden brown. Season with salt and pepper. Let cool; stir in fontina.

2. Cut a horizontal slit along the thing, long edge of each chicken breast half. Stuff each breast with 1/4 cup of onion-cheese mixture.

3. Heat 2 tsp oil in same skillet over medium-high heat. Add chicken and cook until golden (about 5 min per side). Transfer to plate and cover with foil to keep warm.

4. Add wine and remaining rosemary. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to pan, reduce heat to low and whisk until the sauce thickens. Return chicken to pan and coat with sauce. Cook, covered, until chicken is just cooked through. Serve chicken topped with sauce.

Laura's Review:

Delicious! I cooked this dish for Valentine's day and Sarah and Heather both enjoyed it as well! I discovered that I am a fan of the fontina! I thought the onion would be a bit overwhelming, but I must say - I think it added a perfect flavor to the chicken.