Rosemary Chicken Breasts Stuffed with Sautéed Red Onions and Fontina Cheese
Fragrant and tasty, this is a perfect main course served with wild rice, and Garlic Smashed Potatoes.
2 tablespoons extra virgin olive oil, divided
2 cups thinly sliced red onion
3 teaspoons minced fresh rosemary, divided
Salt and pepper, to taste
1 cup shredded fontina cheese
4 boneless & skinless chicken breasts (about 6 ounces each)
½ cup white wine
1 cup gluten-free chicken broth (Check label for allergens)
2 tablespoons gluten-free all-purpose flour
Heat ½ tablespoons of the olive oil in a large skillet over medium-high heat. Once heated, add onion and about 1 teaspoon of the minced rosemary. Cook, while stirring occasionally, until the onion is soft and golden brown. Season with salt and pepper. Remove from the heat, and let cool. Gently toss in the fontina.
Cut each chicken breast horizontally about ¾ of the way through, and gently pound with a mallet to make slightly thinner. Carefully stuff each chicken breast with about ¼ of the fontina and onion mixture. Insert a few toothpicks to secure the chicken breast closed.
Heat the remaining olive oil in the same skillet over medium-high heat. Add the stuffed chicken breasts and cook until browned and golden, about 6-7 minutes per side. Use a fork and spatula to position the breasts to brown the sides too. Transfer the browned chicken breasts to a plate and cover with foil to keep warm.
Next add the white wine and the remaining rosemary to the skillet. For 2-3 minutes cook over medium high heat, and using a spatula or wooden spoon scrape, up any browned bits from cooking the chicken. Whisk the gluten-free chicken broth and the flour in a small bowl until smooth. Add the mixture to the skillet and reduce the heat to low. Whisk until the sauce thickens, about 1-2 minute.
Return the browned chicken to the pan and cover with the sauce, tossing as needed to coat all sides. Cook the chicken, covered, until the chicken is cooked through, or chicken juices run clear (internal temperature of the chicken should registers 165 degrees F). When done remove from heat and cover with foil to keep warm. Remove toothpicks before serving.
Serves 4.
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