This dish is light, but also hearty. The fontina stuffed chicken on a bed of baby spinach and fingerling potatoes is pure perfection. Pair this meal with a 2012 Raats ‘Original’ Chenin Blanc
Don’t cry over leaked cheese! It will brown up and add to the yumminess of the dish.Rinse chicken and pat dry with paper towel. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for a video on roasting the perfect potato!
- 1 pound fingerling potatoes 3 sprigs rosemary, divided 3 cups baby spinach
- 1 lemon
- 2 chicken breasts
- 6 cloves garlic
- 4 ounces shredded fontina cheese
1. Prepare Ingredients
Preheat oven to 375°F. Rinse potatoes and halve lengthwise. Pat dry with paper towel. Finely chop leaves of 1 rosemary sprig, discarding stem. Rinse spinach and place in a large bowl. Cut lemon into 6 wedges. Rinse chicken and pat dry with paper towel.
2. Roast Potatoes
On a baking sheet, toss potatoes with whole garlic cloves, whole rosemary sprigs, 2 tablespoons olive oil, salt, and pepper. Arrange potatoes cut-side down in a single layer and roast until golden and tender, about 30 minutes. Discard rosemary sprigs and transfer potatoes and garlic to spinach in bowl. Toss until spinach is wilted. Set aside.
3. Stuff Chicken
Meanwhile, in a small bowl, combine chopped rosemary and shredded fontina. Carefully lift skin from chicken, keeping it attached at edges, and stuff rosemary fontina mixture underneath. Lay skin back over stuffing. Season chicken on both sides with salt and pepper.
4. Sear Chicken
Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and cook until golden and lifts easily from pan, about 4 minutes.
5. Roast Chicken
Flip chicken and transfer pan to oven. Roast until cooked through and no longer pink inside, 10-12 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes.
6. Plate Chicken
Divide potatoes, garlic, and spinach evenly between 2 plates. Cut each chicken breast into 4 slices and lay over top. Squeeze juice of 1 lemon wedge over each plate. Serve with remaining lemon wedges alongside.
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