User login
Search
|
| Chef | |
| Submitted | August 16th 2008 |
| Cuisine | American |
| Category | Main Course |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
4 Teaspoons extra virgin olive oil
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
4 boneless skinless chicken breast
1/2 Cup white wine
1 Cup chicken broth
4 Teaspoons all-purpose flour
Chicken.
Directions
Heat 2t oil in large non-stick skillet over medium high heat. Add onion and 1t rosemary, cook stirring occasionally until golden brown. Season with salt and pepper, let cool, stir in fontina.
Cut a horizontal slit along thin, long edge of chicken breast, nearly through to opposite side.
Stuff each breast with 1/4c onion/cheese mixture.
Heat remaining 2t oil over medium high heat. Add chicken and cook until golden. Remove and keep warm. Add wine and rosemary to pan, cook over medium high heat for 2 minutes. Whisk in broth and flour until thickened. Return chicken, cook covered until cooked through.
Cut a horizontal slit along thin, long edge of chicken breast, nearly through to opposite side.
Stuff each breast with 1/4c onion/cheese mixture.
Heat remaining 2t oil over medium high heat. Add chicken and cook until golden. Remove and keep warm. Add wine and rosemary to pan, cook over medium high heat for 2 minutes. Whisk in broth and flour until thickened. Return chicken, cook covered until cooked through.
Citation: from Healthy in a Hurry