Stuffed Chicken with Rosemary Polenta

Stuffed Chicken with Rosemary Polenta
Photo by Annabelle Breakey

Ingredients

  • 1 tablespoon fresh lemon juice
  • 5 ounces baby spinach
  • 1 ¾ teaspoons kosher salt, divided
  • 2 tablespoons butter, cubed
  • 4 boned, skinned chicken breast halves (8 oz. each)
  • 4 slices (4 oz. total) Italian fontina cheese
  • 3 tablespoons olive oil, divided
  • + 5 more ingredients
    • 2 teaspoons chopped fresh rosemary
    • 1 teaspoon minced garlic
    • 4 ounces sliced mushrooms
    • ½ yellow onion, sliced
    • 1 cup polenta

1. Preheat oven to 400°. Heat 1 tbsp. oil in a large ovenproof frying pan over high heat. Add onion, mushrooms, and garlic and cook, stirring, until softened and starting to brown, 4 minutes. Add lemon juice, spinach, and 1/4 tsp. salt; cook until slightly wilted, 4 minutes. Transfer to a small b...

View full recipe at My Recipes

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