Stuffed Chicken with Rosemary Polenta

Ingredients

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

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...

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