Stuffed Chicken with Rosemary Polenta

Ingredients

• 5 ounces baby spinach 
• 2 tablespoons butter cubed
• 4 slices fontina italian (4 oz. total)
• 2 teaspoons rosemary fresh chopped
• 1 teaspoon garlic minced
• 1.8 teaspoons kosher salt divided
• 1 tablespoon juice of lemon fresh
• 4 ounces mushrooms sliced
• 3 tablespoons olive oil divided
• 1 cup polenta 
• 0.5  onion yellow sliced
• 32 oz boned 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• cutting board

Directions

1. Preheat oven to 40
2. Heat 1 tbsp. oil in a large ovenproof frying pan over high heat.
3. Add onion, mushrooms, and garlic and cook, stirring, until softened and starting to brown, 4 minutes.
4. Add lemon juice, spinach, and 1/4 tsp. salt; cook until slightly wilted, 4 minutes.
5. Transfer to a small bowl.
6. 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.
7. Place each between 2 pieces plastic wrap and, with a mallet or small saucepan, pound until 1/4 to 1/2 in. thick.
8. In frying pan, cook chicken in 2 batches, 1 tbsp. oil per batch, until brown on 1 side.
9. 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.
10. Return chicken to pan (with juices) and bake until cooked through and cheese is melted, 10 minutes.
11. Let sit 5 minutes.
12. Meanwhile, return water to a boil.
13. 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.