Ingredients:
* 4 teaspoons extra-virgin olive oil, divided
* 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, preferably aged
* 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
* 1/2 cup white wine
* 1 cup reduced-sodium chicken broth
* 4 teaspoons all-purpose flour
Preparation:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add onion and 1 teaspoon 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.
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.
