Fontina and rosemary stuffed chicken breast

1. Preheat the oven to 375 degrees F.

2. Prepare ingredients: Finely chop leaves of one rosemary sprig, discarding stem. Shred or thinly slice fontina cheese. Rinse chicken and pat dry with paper towel.

3. Stuff chicken: In a small bowl, combine chopped rosemary and fontina cheese. Carefully, lift skin from chicken, keeping it attached at edges, and stuff rosemary fontina cheese mixture underneath. Lay skin back over stuffing. Season chicken on both sides with salt and pepper.

4. Sear chicken: Heat one tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin side down and cook until golden brown and lifts easily from pan, about 4 minutes.

5. Roast chicken: Flip chicken and transfer pan to oven. Roast until cooked through and no longer pink inside, about 10 to 12 minutes. Remove from oven, cover with foil and allow to rest 5 minutes before serving.