Sunday, September 26, 2010

Chicken Stuffed with Golden Onions and Fontina Cheese

This is another dish I made several weeks ago but am just now getting around to blogging. I do remember that it was delicious! I have a new love for Fontina cheese after eating this chicken. It is creamy, light, and slightly nutty, and worked well for stuffing chicken. A few nights later I used it to make a cream sauce for pasta - sweet, creamy, and smooth, not too salty.

I found
this recipe on the Eating Well web site, and of course made a few changes. My version is below.


  • 2 chicken breasts; cut a pocket in each
  • 2.5 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 tsp dried thyme
  • 1/3 c shredded Fontina cheese
  • 1 small shallot, chopped
  • 1/4 c dry white wine
  • 1 c low-sodium chicken broth mixed with 1 tbsp flour or cornstarch
  • salt and pepper
  • Flour, egg, breadcrumbs (the original recipe did not call for breading the chicken, but I was in the mood for breaded chicken. The recipe would work either way.)


  • Heat 1 tbsp olive oil in a large pan over medium heat. Add onions and season with half of the thyme. Cook slowly until caramelized, about 15 minutes. Season with salt and pepper, mix with the Fontina cheese, and set aside.
  • Stuff each chicken breast with half of the onion/cheese mixture. If you are breading the chicken, season it with salt and pepper, dip in flour, egg, then breadcrumbs. If you aren't breading it, just season with salt and pepper.
  • Heat 1 tbsp olive oil in the pan used to cook the onions. Add the chicken and cook over medium high heat until done, about 5 minutes per side. Transfer to a dish and keep warm.
  • Add 0.5 tbsp oil to the pan; add shallots and cook 2 minutes.
  • Add wine and remaining thyme to the pan and cook over medium heat for 2 minutes.
  • Add broth/flour mixture (make sure it is thoroughly whisked and smooth first). Let reduce 2-3 minutes. Serve sauce over the chicken.

I really enjoyed this chicken dish. The Fontina cheese worked well with the caramelized onions, and the thyme in the sauce brought the right aroma to the dish. Jon suggested adding some bacon next time... we all know bacon makes everything better! I agree that it would work well with this chicken.

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