Chef Jason Roberts Redefines Fast Food

Roasted Breast of Chicken Stuffed with Fontina and Rosemary
This dish is surprisingly simple to make and showcases the wonderful flavors of fontina cheese with rosemary, along with fingerling potatoes and baby spinach. Once you have mastered the art of stuffing a chicken breast, you will want to experiment with your own favorite taste sensations. If you don’t eat cheese, for example, you can stuff the chicken breast with blanched and fresh herbs and greens like arugula, spinach, parsley, and sorrel. Besides adding a lovely surge of flavor, these green additions increase the moisture content in the chicken. SERVES 2
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Ingredients
  1. 2 cups small fingerling potatoes, rinsed and split in half lengthwise
  2. 6 whole cloves garlic
  3. 2 large sprigs rosemary
  4. 5 tablespoons olive oil, divided
  5. Salt and freshly ground black pepper to taste
  6. 2 (6-ounce) chicken breasts, skin and wing bone intact
  7. 2 ounces fontina cheese
  8. 1 teaspoon finely chopped fresh rosemary
  9. 2 cups baby spinach
  10. 1 small lemon, cut into wedges
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Place the potatoes onto a baking sheet with the garlic and rosemary, douse them with 3 tablespoons olive oil, and season with salt and pepper. Bake them for approximately 30 minutes or until they’re golden and tender. Remove them from the oven and set them aside.
  3. Meanwhile, hold the chicken breast by the wing and push your index finger between the flesh and the skin to separate the skin from the flesh and form a pocket. Repeat with the other breast.
  4. Cut the cheese into 2 thin pieces, roll it in the chopped fresh rosemary, then push the cheese under the skin of the chicken breast.
  5. Heat the remaining 2 tablespoons olive oil in an ovenproof frying pan. Season the chicken breasts with salt and pepper and, when the pan is hot, place the chicken into the pan, flesh side down, and brown it for 2 minutes. Turn it over and then place the pan into the oven for 8–10 minutes, which should be enough time for the chicken to cook through (however, a larger breast may take a bit longer to cook through).
  6. Remove the pan from the oven, wrap the chicken in foil, and let it rest for 5 minutes before serving.
  7. Toss the spinach with the hot potatoes, squeeze in a little lemon juice, and allow the spinach to wilt.
  8. To serve, place a small bed of the potatoes, garlic, and spinach in the center of a plate. Use a sharp knife to slice the chicken into several pieces and lay it over the top of the potatoes. Serve with a lemon wedge.
Adapted from Good Food Fast!
Adapted from Good Food Fast!
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