Chicken Breast Stuffed With Golden Onions & Fontina

• 4 teaspoons extra virgin olive oil, divided
• 1 12 cups thinly sliced red onions
• 2 teaspoons minced fresh rosemary, divided
• 18 teaspoon salt
• fresh ground black pepper, to taste
• 23 cup shredded Fontina cheese, preferably aged (about 2-ounces)
• 4 (4 -5 ounce) boneless skinless chicken breasts
• 12 cup white wine
• 1 cup chicken broth
• 4 teaspoons flour

1. Heat 2 teaspoons olive 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.
2. Season with salt and pepper; let cool, stir in fontina cheese.
3. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.
4. Stuff each breast with 1/4 cup of the onion cheese mixture; insert two toothpicks at an angle to seal the opening.
5. Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat; add the chicken breast and cook until golden, about 5 minutes per side; transfer to plate and cover with foil to keep warm.
6. Add wine and the remaining 1 teaspoon of rosemary to the pan, cook over medium-high heat, scraping up any browned bits, for 2 minutes.
7. Whisk broth and the flour in a small bowl until smooth; add the mixture to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute.
8. Return the chicken to the pan and cook with the sauce; cook.
9. covered, until the chicken is just cooked through, 2 to 4 minutes; remove toothpicks before serving, top each chicken breast with sauce.

extra virgin olive oil, red onions, fresh rosemary, salt, fresh ground black pepper, cheese, chicken breasts, white wine, chicken broth, flour

Taken from www.food.com/recipe/chicken-breast-stuffed-with-golden-onions-fontina-135823 (may not work)