Asparagus and Fontina Stuffed Chicken with Lemon Wine Pan Sauce
Ingredients
- 6 boneless, skinless chicken breasts
- 1 bunch asparagus, bottoms trimmed
- 8 ounces fontina cheese, thinly sliced in 1x1-inch squares
- 2 lemons, juiced and one zested, divided
- 1 cup white wine
- 3 tablespoons olive oil
- Salt and pepper
Directions:
- Preheat the oven to 400°F. Meanwhile, cut a butterfly chicken breast by cutting a deep flap horizontally through the meat, being careful not to cut all the way through. Open the chicken breast like a book, and repeat with the remaining breasts.
- Top one side of each the butterflied chicken breasts with three asparagus spears, two or three slices of fontina cheese, and a sprinkle of lemon zest.
- Fold over the other half of the chicken breast and secure the halves together using one or two toothpicks. Season both sides of chicken with salt and pepper. Set aside.
- Heat oil in a large Dutch oven (or any oven-safe heavy bottomed skillet) over medium-high heat. Add the chicken to the pan and cook for 4-6 minutes or until a golden-brown crust has formed.
- Flip chicken over and place in the oven until cooked through (approximately 17-20 minutes; the internal temperature should reach 165°F).
- Remove chicken from pan and set aside on a plate. Return the Dutch oven to the stovetop and bring it to medium heat.
- Add white wine and lemon juice to the pan. Using a wooden spoon, stir and scrape up every last bit of the brown, baked bits on bottom of pan. Let it cook for about five minutes, stirring occasionally.
- Serve chicken with lemon wine sauce and enjoy!
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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