Chicken Stuffed with Onions & Mozzarella

Chicken Stuffed with Onions & Mozzarella

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 maozzarella cheese
 
4 boneless, skinless chicken breasts
 
1/2 cup white wine
 
1 cup reduced-sodium chicken broth
 
4 teaspoons all-purpose flour


Directions:
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 cheese.

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.

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.

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.


4 servings