My sisters and I are always eager to share recipes, and e-mails zip back and forth with the really great ones we’ve tried. Such was the case the other day when my sister Diana sent me the recipe for this chicken dish which she raved about. Good enough for me!
It just so happened that I had bought some fresh rosemary (note to self—start growing your own) the day before, intending to make my Dijon rosemary chicken. I had also bought a block of Fontina cheese because once Roger’s Swedish relatives introduced us to the yummy cheese, Fontina became a favorite of ours. (The Swedes ate it for breakfast and made sandwiches with it just as we would use American cheese.) Anyway, it was clear the stars were in alignment for me to make this chicken; and I happily switched gears.
Because it was a work night, Roger and I worked together to make this delicious chicken and quinoa pilaf as a side dish so it all came together fairly quickly. Basically, what you do is caramelize some onions and then stir in some Fontina as well as salt and pepper. Next you use the onion-cheese mixture to stuff the chicken breasts, after which you cook them until golden in the same frying pan you used to caramelize the onions—you don’t need to tie up the chicken or use toothpicks. When the chicken breasts are golden, you remove them while you make a simple sauce in the same pan—love the one-pan approach!
Let me add to my sister’s raves about this chicken—it is both dinner guest worthy and deserving of a place on a Zagat-rated restaurant’s menu.
Thanks for the heads up on this really delicious chicken, Diana—it’s frantastic!
One year ago: Pumpkin Cupcakes with Cream Cheese Frosting
Two years ago: Make-ahead Oatmeal
Chicken Stuffed With Golden Onions & Fontina
Prep: 35 minutes | Total Time: 35 minutes
- 4 tsp. extra-virgin olive oil, divided
- 1 1/2 cups thinly sliced Vidalia or other sweet onion (I chopped the onion rather than slice)
- 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 chicken broth
- 4 tsp. flour
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.
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 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.
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.
Source: A webmd recipe from my sister and fellow foodie, Diana