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Fontina-Stuffed Chicken

Fontina-Stuffed Chicken

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Stuffing meat before cooking is a popular technique in many European cuisines—it locks in moisture and boosts flavor. In this Encore Recipe, we’re butterflying chicken breasts and marinating them in a tangy-sweet herb sauce. They’re stuffed with a nutty blend of French Gruyère and Italian Fontina cheeses before getting pan-seared to crisp, gooey perfection. Tender roasted leek, potato, and Brussels sprouts round out this swoon-worthy meal.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 720
  • Protein 57g
  • Total Carb 52g
  • Total Fat 32g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • kosher salt
  • olive oil
  • 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 remaining herbs for another recipe. Transfer chopped herbs to 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, honey, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons 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 at room temperature until Step 6.

  3. Prepare Vegetables

    Prepare Vegetables

    While chicken marinates, if leek arrived with dark green tops, trim and discard them. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces. Quarter Brussels sprouts 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 in a single layer and roast until beginning to soften, 12 minutes. Meanwhile, remove chicken from marinade and place on a plate, reserving marinade for later. Stuff Fontina and Gruyère 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 leeks from water and drain on paper towels.

  5. Finish Vegetables

    Finish Vegetables

    After 12 minutes of sprouts and potatoes roasting, add leeks, ½ tablespoon olive oil, and ¼ teaspoon salt to baking sheet, and toss everything to combine. Continue roasting until vegetables are very tender, 10 minutes more. Then, remove from oven, add peas, and toss with vegetables on baking sheet to warm through. Set aside.

  6. Cook Chicken and Plate

    Cook Chicken and Plate

    While vegetables roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add stuffed chicken and sear until bottom begins to brown, 6 minutes. Flip, pour over reserved marinade, and continue searing until no longer pink, 6 minutes more. Enjoy chicken with roasted vegetables and lemon wedges for squeezing over.

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