Fontina-Stuffed Chicken

Fontina-Stuffed Chickenwith Roasted Potatoes, Brussels Sprouts, and Peas

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
By Chef Elana

By Chef Elana

Calories720
Protein57g
Total Carb52g
Total Fat32g
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
    lemon
  • oregano
    oregano
  • rosemary
    rosemary
  • garlic
    garlic
  • white wine vinegar
    white wine vinegar
  • honey
    honey
  • crushed red pepper
    crushed red pepper
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • leek
    leek
  • Brussels sprouts
    Brussels sprouts
  • red-skinned potatoes
    red-skinned potatoes
  • shredded Fontina cheese
    shredded Fontina cheese
  • shredded Gruyère cheese
    shredded Gruyère cheese
  • peas
    peas

What You'll Need

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