1

Stuffed Chicken Breast with Radicchio-Fennel Slaw

|

I am not going to lie; when I first read the original recipe of this dish I was super intimidated. I had never had fontina cheese, radicchio or fennel, but it just sounded like it could work so nicely together. So, I gave it a go, and I am so happy I did! The slaw on the side was DELICIOUS; it complements the flavors of the chicken extremely well. I definitely recommend making this dish on a night you want to have a fancier dinner. I am still in sticker shock on how much radicchio costs (I paid $4 for the tiniest little head), but it did yield a lot for its size. This is definitely a make again, and again, and again dish. Enjoy!

Ingredients:

  • 2 – 6 ounce chicken breasts (pounded to same size if needed)
  • 2oz fontina cheese – diced
  • 4 slices prosciutto
  • 1 tablespoon olive oil
  • 1 sweet yellow onion – diced
  • 1 large fennel bulb – trimmed of stems, cored and sliced thin
  • 1 small radicchio head – cored and sliced thin
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup orange juice
  • 3 fresh chives – minced

Directions:

  1. Pat chicken dry with paper towels and season generously with salt and pepper on all sides. Cut chicken length wise to create a pocket. Stuff each chicken breast with 1oz fontina cheese and 2 slices of prosciutto. Use toothpicks as needed to close chicken breast pocket tightly.
  2. Heat olive oil over medium high heat in 12-inch cast iron skillet. Add stuffed chicken breasts, cook until chicken reaches an internal temperature of 145*F. Transfer to plate, cover with foil and let sit.
  3. Add onion and fennel to now empty skillet (additional oil if needed) and sauté until vegetables begin to soften, about 5 minutes. Add radicchio, garlic, salt and pepper and stir until radicchio begins to wilt. Stir in orange juice and place chicken breasts on top – cover and cook on medium-low until chicken registers an internal temperature of 165*F.
  4. Once chicken is cooked, transfer to serving plates. Turn skillet to high and cook vegetables for about 60 seconds longer. Serve vegetable slaw on the side of chicken, sprinkle with chives and enjoy!

Nutrition Information:
Per serving: Calories: 595; Total Fat: 24g; Cholesterol: 148mg; Sodium: 1685mg; Total Carbohydrates: 45g; Dietary Fiber: 7g; Sugars: 29g; Protein: 58g
Nutrition Bonus: Potassium: 922mg; Vitamin A: 33%; Vitamin C: 59%; Calcium: 46%; Iron: 24%

Modified from: Snyder, Carla. “Fontina and Prosciutto-Stuffed Chicken Breasts with Radicchio-Fennel Sauté.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 146-47. Print