Asparagus and Fontina Stuffed Chicken with Lemon Wine Pan Sauce
- Serves: 6
- Prep Time: 45 minutes
- Calories: 400
- 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
- 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!