Fontina and Rosemary Stuffed Chicken Breast

Updated at: Sun, 14 Jan 2024 18:26:27 GMT

Step 1

Preheat oven to 375"F. Rinse potatoes and halve lengthwise. Pat dry with paper towel. Finely chop leaves of 1 rosemary sprig. Rinse spinach and place in a large bowl. Cut lemon into 6 wedges. Shred or thinly slice fontina cheese.

Step 2

On a baking sheet, toss potatoes with whole garlic cloves, whole rosemary sprigs, 2 tbsp olive oil, salt and pepper. Arrange potatoes cut-side down in a single layer and roast until golden and tender, about 30 minutes. Discard rosemary and transfer potatoes and garlic to spinach in a bowl. Toss until spinach is wilted. Set aside.

Step 3

Meanwhile, in a small bowl, combine chopped rosemary and fontina cheese. Carefully lift skin from chicken, keeping it attached at the edges, and stuff rosemary fontina mixture underneath. Lay skin back over stuffing. Season chicken on both sides with salt and pepper.

Step 4

Heat 1 tbsp olive oil in a medium overproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and cook until golden and lifts easily from pan, about 4 minutes.

Step 5

Flip chicken and transfer pan to over. Roast until cooked through and no longer pink inside, 10-12 minutes. Remove from oven, cover with foil and allow to rest for 5 minutes. Divide potatoes, garlic and spinach evenly between 2 plates. Cut each chicken breast into 4 slides and lay over top. Squeeze juice of 1 lemon wedge over each plate. Serve with remaining lemon wedges alongside.

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