| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Eating Well, April/May 2005 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 tsp. extra-virgin olive oil 1 1/2 cups thinlly sliced red onion 2 tsp. minced fresh rosemary, divided 1/8 tsp. salt Freshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged 4 (4-5 ounce) boneless, skinless chicken breasts, tenders removed 1/2 cup white wine 1 cup reduced sodium chicken broth 4 tsp. all-purpose flour |
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Instructions:
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1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp 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. Insert two toothpicks at an angle to seal the opening. 3. Heat the remaining 2 tsp oil in the same skillet over medium-high heat. Add chicken breasts 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 tsp rosemary to the pan. Cook over medium-high heat, scraping up any browned bits, for 2 minutes. Whisk broth and flour in a small bowl until smooth. Add the mixture 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. Remove toothpicks before serving each chicken breast topped with sauce. |
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Related recipes:
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None |
2005-09-13