Photo: Annabelle Breakey; Styling: Randy Mon
Prep Time
45 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

SaraBusse's Review

October 07, 2010
It was great! My husband made it, so I can't say what changes he might have made, but it was delish.

angieinsb's Review

April 12, 2010
Love this recipe! Super easy and the cheese just brings it all together. I used sauteed swiss chard on top and it was divine.

jjoyb53's Review

March 30, 2010
This was a VERY nice Friday night meal in this house (usually a simple, run-of-the-mill meal after a very long week). I didn't have the Fontina, so used some Gruyere that I had - very nice! And didn't use the polenta as had polenta a couple nights before, so used rosemary roasted potatoes on the side. Very easy and very tasty. Mine wasn't as pretty as the picture, but I am sure tasted just as good!

lapurl's Review

March 08, 2010
This was delicious! My family loved it. The only thing I did different was to stir in the remaining fontina cheese (about 2 oz) to the polenta at the end and add a pinch of chopped rosemary to the sauteed onion/mushroom mixture. But it would have been great without any modifications as well!! This recipe would be great for guests or family meals. I would definitely make this again. I have already shared recipe with family and friends.