Stuffed Chicken With Rosemary Polenta

By Sunset
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3 tablespoons olive oil, divided

1/2 yellow onion, sliced

4 ounces sliced mushrooms

1 teaspoon minced garlic

1 tablespoon fresh lemon juice

5 ounces baby spinach

1 3/4 teaspoons kosher salt, divided

4 boned, skinned chicken breast halves (8 oz. each)

4 slices (4 oz. total) Italian fontina cheese

1 cup polenta

2 tablespoons butter, cubed

2 teaspoons chopped fresh rosemary

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