Chef Jason Roberts

Chicken Breast Stuffed with Fontina & Rosemary

Chef Jason

I love this dish, not just because it's simple, but also for the wonderful flavor of the cheese with dried rosemary. It’s so delicious! Depending on your tastes, it can be served with a wide variety of vegetables. I like to keep it simple with roasted potatoes and asparagus or mushrooms. Here I have served it with caramelized witlof (endive), wrapped in prosciutto and also green beans.

Serves 2


2 chicken breasts, skin and wing bone intact

60g (2oz) Fontina cheese

1 tbs finely chopped fresh rosemary

Salt and freshly ground black pepper, to taste

2 tsp olive oil


Pre-heat oven to 180C/350F. Holding the chicken breast by the wing, push index finger in between the flesh and skin to separate and form a pocket. Cut the cheese into 2 thin pieces, roll in the fresh rosemary and push under the skin of the chicken. Heat olive oil in a frying pan. Season the chicken with salt and pepper.

When the pan is hot throw in the chicken, flesh side down and brown for 2 minutes. Turn and throw into the oven for 8 minutes which should be ample time for the chicken to cook through. Remove from oven, wrap in foil and rest for 5 minutes before serving.