Smothered Fontina-Chicken and Brussels Sprouts

Yield: 2 servings

Ingredients

• 2 (6 ounce) boneless skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 4 ounces (1 cup) Maple Leaf Nordic™ Fontina cheese, shredded

Instructions

1. Flatten chicken to 1/2-inch thickness.
2. Warm 2 tablespoons olive oil in a 12-inch cast-iron or large skillet over medium-high heat.
3. Add Brussels sprouts cut sides down; cook for 3 to 5 minutes or until browned.
4. Cook and stir for 5 to 7 minutes longer or until tender. Transfer to a bowl. Keep warm.
5. Warm remaining olive oil in the same pan over medium-high heat.
6. Add chicken; cook for 5 to 6 minutes on each side or until a thermometer inserted in meat reads 165 degrees F.
7. Transfer chicken to a plate. Keep warm.
8. Bring the balsamic vinegar, brown sugar, soy sauce and garlic to a boil in the same pan, stirring constantly. Cook and stir for 2 to 3 minutes or until sauce is reduced by half.
9. Reduce heat to low. Return chicken and Brussels sprouts to the pan; coat with sauce. Top chicken with fontina. Cover and cook for 1 to 2 minutes longer or until cheese is melted.

Notes

Fontina is a mild cheese with slightly tart and nutty flavors. It melts great when warmed and is also a delicious choice for snacking.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin