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Fontina-Stuffed Chicken

Fontina-Stuffed Chicken with Roasted Potatoes and Brussels Sprouts

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Stuffing meat before cooking is a popular technique in many European cuisines—it locks in moisture and boosts flavor. Here, we're butterflying chicken breasts and marinating them in a tangy-sweet herb sauce. They're stuffed with Italian Fontina cheese before getting pan-roasted to crisp, gooey perfection. Tender leek, potato, and Brussels sprouts round out this swoon-worthy meal.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 530
  • Protein 40g
  • Total Carb 37g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • oregano
    • 1/8 ounce
    • oregano
  • rosemary
    • 1/8 ounce
    • rosemary
  • garlic
    • 2 cloves
    • garlic
  • white wine vinegar
    • 2 tablespoons
    • white wine vinegar
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • leek
    • 1
    • leek
  • Brussels sprouts
    • 8 ounces
    • Brussels sprouts
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare marinade ingredients

    Prepare marinade ingredients

    Preheat oven to 425°F. Rinse all produce. Halve lemon and set aside 1 half for making marinade; cut remainder into wedges for serving. Finely chop enough oregano and rosemary leaves to yield 1 teaspoon of each, discarding stems; save remainder for another use. Place chopped herbs in a large shallow bowl or resealable plastic bag. Using the flat side of a knife, gently crush garlic cloves, then add to bowl with herbs.

  2. Marinate chicken

    Marinate chicken

    Add white wine vinegar, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 teaspoons olive oil, ½ teaspoon salt, and black pepper to bowl with herbs and garlic. Whisk to combine. Pat chicken dry with paper towel. Using a sharp knife, slice chicken open horizontally, keeping 1 edge intact, to resemble open books. Add to marinade and gently turn to coat; set aside to marinate at room temperature.

  3. Prepare vegetables

    Prepare vegetables

    While chicken marinates, if leek arrived with dark green top, trim and discard it. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Quarter Brussels sprouts lengthwise through roots. Cut potatoes into 1-inch pieces. On a baking sheet, toss Brussels sprouts and potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper.

  4. Roast vegetables and stuff chicken

    Roast vegetables and stuff chicken

    Arrange potatoes and sprouts on sheet in a single layer and roast until beginning to soften, 12 minutes. Meanwhile, remove chicken from marinade, allowing excess to drip off, and place on a plate. Stuff Fontina into chicken, and close to seal in cheese (don't worry if some cheese peeks out). Set aside. Using your hands or a slotted spoon, remove leek from water and pat dry with paper towel.

  5. Finish vegetables and cook chicken

    Finish vegetables and cook chicken

    After 12 minutes of vegetables roasting, add leek, ½ tablespoon olive oil, and ¼ teaspoon salt to sheet. Toss to combine; continue roasting until very tender, 10-12 minutes more. Meanwhile, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add stuffed chicken. Sear until golden, 6 minutes, then flip, reduce heat to medium, and sear until cooked through and no longer pink, 7-8 minutes more.

  6. Plate chicken

    Plate chicken

    Serve Fontina-stuffed chicken with roasted potatoes and Brussels sprouts and lemon wedges for squeezing over. Dig in!

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