Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Stuffed Chicken with Rosemary Polenta

Sunset JULY 2010

  • Yield: Serves 4
  • Prep time:45 Minutes


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


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 bowl.

2. Bring 4 cups water and 1/2 tsp. salt to a boil. Cover; turn off heat. Meanwhile, cut chicken breast from the side, stopping halfway through; unfold to lay flat. Place each between 2 pieces plastic wrap and, with a mallet or small saucepan, pound until 1/4 to 1/2 in. thick.

3. In frying pan, cook chicken in 2 batches, 1 tbsp. oil per batch, until brown on 1 side. Sprinkle each with 1/4 tsp. salt and transfer, uncooked side up, to a cutting board. Scoop 1/4 cup spinach mixture onto half of each breast, then top with a cheese slice. Fold chicken over filling like a taco shell; press to close.

4. Return chicken to pan (with juices) and bake until cooked through and cheese is melted, 10 minutes. Let sit 5 minutes.

5. Meanwhile, return water to a boil. Add polenta and cook, stirring constantly, until softened, 10 minutes. Stir in butter and rosemary. Divide polenta among 4 plates and top each with a chicken breast. Spoon broth over chicken.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 704
  • Calories from fat: 39%
  • Protein: 67g
  • Fat: 31g
  • Saturated fat: 12g
  • Carbohydrate: 38g
  • Fiber: 4.8g
  • Sodium: 1681mg
  • Cholesterol: 183mg

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Stuffed Chicken with Rosemary Polenta recipe