This recipe is delicious! It not only tastes amazing but also looks beautiful as well. Perfect dish for a small dinner party. I have always thoroughly enjoyed stuffed meat dishes when I have gone out to eat. This chicken is super yummy. Everyone loves it and emptied their plates. It’s on our dinner list now.
Ingredients :
- 30 ml of extra-virgin olive oil,
- 2 medium thinly sliced red onion
- 200 grams of baby spinach
- 2 cloves garlic
- 10 gr of minced fresh rosemary,
- pinch of teaspoon salt
- pepper to taste
- 200 gr of shredded mozzarella cheese,
- 5 chicken breasts
- 125 ml of white wine
- 250 ml of chicken broth
- 20 gr of all-purpose flour
Preparation :
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion,cloves garlic baby spinach, and 1 teaspoon rosemary; cook, stirring occasionally until the onion is golden brown. Season with salt and pepper. Let cool; stir in fontina.
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 3 tablespoons of the onion-cheese mixture. Heat the remaining 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. Add wine and the remaining rosemary to the pan. Cook over medium-high heat for 5 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens. Return the chicken to the pan and coat with the sauce. Cook, covered until the chicken is just cooked through. Serve the chicken topped with the sauce.
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