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Chicken Stuffed with Golden Onions & Fontina

A semi-firm cheese that’s nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	4 servings
Ease of Prep:	Moderate

Recipe Ingredients
	4 teaspoons extra-virgin olive oil , divided
	1 1/2 cups thinly sliced red onion
	2 teaspoons minced fresh rosemary , divided
	1/8 teaspoon 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 reduced-sodium chicken broth
	4 teaspoons all-purpose flour

Recipe Directions

1. 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.
2. 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.
3. 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.
4. 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.

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of
the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	258 cal					Carbohydrate Servings:	1/2
	Carbohydrates:	7 g		Dietary Fiber:	1 g		Cholesterol:	88 mg
	Fat:	12 g		Sodium:	328 mg		Saturated Fat:	5 g
	Protein:	33 g		Potassium:	388 mg		Monounsaturated Fat:	6 g
	Nutrition Bonus:	Selenium (33% daily value), Calcium (13% dv).
	Exchanges:	1/2 other carbohydrate, 4 very lean meat, 1/2 high-fat meat, 1 1/2 fat

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