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Chicken Stuffed with Golden Onions & Fontina

Source of Recipe

Suzie


Recipe Introduction

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.

List of Ingredients

Chicken Stuffed with Golden Onions & Fontina - 7g Carbs, 1g Fiber

4 tsp ex
tra-virgin olive oil, divided
1 1/2 cups thinly 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 boneless, skinless chicken breasts (about 1 lb), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 tsp all-purpose flour




Recipe

1. Heat 2 teaspoons oil in a large nonstick skillet over
Medium-high heat. Add onion and 1 teaspoon rosemary; cook,
Stirring ocsionally, 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.

Nutrition per Serving: 7g Carbs, 32g Protein, 1g Fiber, 328mg Sodium.

Nutrition bonus: Selenium (33% daily value), Calcium (13% dv)

Tip:
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."