kitty's fontina & onion stuffed chicken
(3 ratings)
Do as I say... not as I do. This is the only photo I have of this amazing recipe. The first time I made it I sliced the chicken all wrong. The stuffing goes in the "side pocket" not the top. We all make mistakes and this recipe is so delicious you can't mess it up even if you try!
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(3 ratings)
yield
3 - 6
prep time
10 Min
cook time
30 Min
method
Pan Fry
Ingredients For kitty's fontina & onion stuffed chicken
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4 tspolive oil, extra virgin
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1 1/2 cred onion, thinly sliced
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2 tspfresh rosemary minced (divided)
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salt and pepper to taste
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2/3 cfontina cheese, shredded
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3chicken breasts, boneless and skinless
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1/2 cwhite wine
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1 cchicken stock
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4 tspall-purpose flour
How To Make kitty's fontina & onion stuffed chicken
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1Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
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2Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
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3Let onions cool then stir in Fontina
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4Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with the onion cheese mixture.
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5Heat the remaining 2 tsp. of oil in the same skillet over medium-high heat. Add the chicken and cook until golden. (5 - 6 mins per side)
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6Transfer chicken to a plate and cover with foil to keep warm
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7Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
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8Whisk broth and flour in a bowl until smooth and add to the pan.
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9Reduce heat to low and whisk until sauce thickens (1 minute)
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10Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
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11Serve chicken topped with sauce
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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