kitty's fontina & onion stuffed chicken
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!
prep time
10 Min
cook time
30 Min
method
Pan Fry
yield
3 - 6
Ingredients
- 4 teaspoons olive oil, extra virgin
- 1 1/2 cups red onion, thinly sliced
- 2 teaspoons fresh rosemary minced (divided)
- - salt and pepper to taste
- 2/3 cup fontina cheese, shredded
- 3 - chicken breasts, boneless and skinless
- 1/2 cup white wine
- 1 cup chicken stock
- 4 teaspoons all-purpose flour
How To Make kitty's fontina & onion stuffed chicken
-
Step 1Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
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Step 2Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
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Step 3Let onions cool then stir in Fontina
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Step 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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Step 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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Step 6Transfer chicken to a plate and cover with foil to keep warm
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Step 7Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
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Step 8Whisk broth and flour in a bowl until smooth and add to the pan.
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Step 9Reduce heat to low and whisk until sauce thickens (1 minute)
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Step 10Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
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Step 11Serve chicken topped with sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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