Chicken with Fontina

Chicken with Fontina


  • 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


  • 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

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