Roasted Breast of Chicken Stuffed with Fontina and Rosemary

Roasted Breast of Chicken Stuffed with Fontina and Rosemary
Contributor
Roasted Breast of Chicken Stuffed with Fontina and Rosemary

Sami Johnson

Roasted Breast of Chicken Stuffed with Fontina and Rosemary

This dish is surprisingly simple to make and showcases the wonderful flavors of fontina cheese with rosemary, along with the fingerling potatoes and baby spinach. Once you have mastered the art of stuffing a chicken breast, you will want to experiment with your own favorite taste sensations. If you don’t eat cheese, for example, you can stuff chicken breast with blanched and fresh herbs and greens like arugula, spinach, parsley, and sorrel. Besides adding a lovely surge of flavor, these green additions increase the moisture content in the chicken. — Chef Jason Roberts, Good Food Fast.

2
Servings
1242
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  small fingerling potatoes, rinsed and split in half lengthwise
  • whole cloves garlic
  • large sprigs rosemary
  • 5  Tablespoons  olive oil
  • Salt and freshly ground black pepper
  • 6-ounce chicken breasts, skin and wing bone attached
  • 2  Ounces  fontina cheese
  • 1  Teaspoon  finely chopped fresh rosemary
  • 2  Cups  baby spinach
  • small lemon, cut into wedges

Directions

Preheat the oven to 375 degrees F.

Place the potatoes onto a baking sheet with the garlic and rosemary, dose them with 3 tablespoons olive oil, and season with salt and pepper. Bake them for about 30 minutes or until they’re golden and tender. Remove them from the oven and set them aside.

Meanwhile, hold the chicken breast by the wing and push your index finger between the flesh and the skin to separate the skin from the flesh and form a pocket. Repeat with the other breast.

Cut the cheese into 2 thin pieces, roll them in the chopped fresh rosemary, then push the cheese under the skin of the chicken breast.

Heat the remaining 2 tablespoons olive oil in an ovenproof frying pan. Season the chicken breasts with salt and pepper and, when the pan is hot, place the chicken in to the pan, flesh-side down, and brown it for 2 minutes. Turn it over and then place the pan into the oven for 8 to 10 minutes, which should be enough time for the chicken to cook through (however, a larger breast may take a bit longer to cook).

Remove the pan from the oven, wrap the chicken in foil, and let it rest for 5 minutes before serving.

Toss the spinach with the hot potatoes, squeeze in a little lemon juice, and allow the spinach to wilt.

To serve, place a small bed of the potatoes, garlic, and spinach in the center of the plate. Use a sharp knife to slice the chicken into several pieces and lay it over the top of the potatoes. Serve with a lemon wedge.

Nutritional Facts

Total Fat
48g
69%
Sugar
23g
26%
Saturated Fat
7g
29%
Cholesterol
197mg
66%
Carbohydrate, by difference
171g
100%
Protein
34g
74%
Vitamin A, RAE
37µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
187mg
19%
Choline, total
8mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
516µg
100%
Iron, Fe
10mg
56%
Magnesium, Mg
186mg
58%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
453mg
65%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
277mg
18%
Thiamin
2mg
100%
Water
211g
8%
Zinc, Zn
4mg
50%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.