KITTY'S FONTINA & ONION STUFFED CHICKEN

Kitty's Fontina & Onion Stuffed Chicken image

Provided by Katrina Freed

Categories Chicken

Time 40m

Number Of Ingredients 9

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
3 chicken breasts, boneless and skinless
1/2 c white wine
1 c chicken stock
4 tsp all-purpose flour

Steps:

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