Kitty's Fontina & Onion Stuffed Chicken

Katrina Freed


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!

★★★★★ 3 votes
3 - 6
10 Min
30 Min
Pan Fry


4 tsp
olive oil, extra virgin
1 1/2 c
red onion, thinly sliced
2 tsp
fresh rosemary minced (divided)
salt and pepper to taste
2/3 c
fontina cheese, shredded
chicken breasts, boneless and skinless
1/2 c
white wine
1 c
chicken stock
4 tsp
all-purpose flour


1Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
2Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
3Let onions cool then stir in Fontina
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.
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)
6Transfer chicken to a plate and cover with foil to keep warm
7Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
8Whisk broth and flour in a bowl until smooth and add to the pan.
9Reduce heat to low and whisk until sauce thickens (1 minute)
10Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
11Serve chicken topped with sauce

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American