Chicken with Fontina

You can make this dish two ways. You can roll up the fontina, herbs, mushrooms and onions in the chicken or you can make it this way like a chicken parmesan without the gravy. I prefer this recipe because of the way the cheese melts and browns over the tender chicken.
Of course like any dish you can you can substitute ingredients. Try using a sharp provolone and some fresh basil instead of the fontina and tarragon, though I prefer the bitter sweet flavor of the tarragon with this dish.
Serve the Chicken with Fontina dish with a side of sautéed sting beans or a nice sautéed spinach dressed with a little balsamic vinegar and olive oil. Enjoy!
Cheesy
Chicken with Fontina
INGREDIENTS

4 boneless chicken breast

½ tsp salt

½ tsp of fresh ground black pepper

3 Tbls of extra virgin olive oil

1/4 cup of balsamic vinegar

1 pound of baby portabella mushrooms, sliced

1 cup chopped onion

2 cloves of garlic, chopped

¼ cup of Italian flat leaf parsley, chopped

3 Tbls of fresh tarragon, finely chopped or 1 tsp of dried

6oz of Fontina cheese, shredded
PREPARATION

Season the chicken with the salt and pepper

In a large frying pan cook the chicken in the olive oil for about 3 minutes on each side chicken is cooked through and browned on both sides.

Place the chicken in a shallow baking dish.

Pre heat the oven to 350 degrees.

Deglaze the frying pan with the balsamic vinager

Stir in the mushrooms, onions, garlic, parsley and tarragon to the pan and saute until the vegetables are tender. About 3 to 4 minutes.

Spoon the mushrooms and onions over the top of the chicken breast.

Cover the top with the fontina cheese.

Bake uncovered until the cheese is bubbly and browned on top. Around 10 minutes.
Serves 4 people