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.
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.