Created by ForeverMama on April 13, 2016
Step 1: Preheat oven to 375°.
Step 2: Cut all visible fat from chicken breast halves and rinse clean.
Step 3: Sprinkle onion powder, chicken Montreal seasoning, garlic powder, black pepper, and cayenne to both sides of the chicken halves.
Step 4: Over your stove-top, prepare a skillet, preferably cast iron, over high heat. Lightly grease with oil. *I use a cast iron stove top grill pan which browns and marks the chicken nicely*.
Step 5: To the skillet add chicken halves making sure the skillet is hot enough to brown the chicken on each side, but being careful not to cook it through as it will need to stay raw in the middle. Keep your eye on the chicken halves as you also don't want to burn it.
Step 6: Place chicken in an ungreased 11x7-inch baking dish.
Step 7: You may want to lightly sprinkle with some additional onion powder to your liking. Lightly sprinkle with salt, being careful not to overdo it.
Step 8: Top each breast halve evenly with the cherry preserves.
Step 9: Sprinkle with raspberry vinegar over the tops and around the chicken breasts.
Step 10: Bake, uncovered for approximately 18-25 minutes or until a thermometer reads 155 - 160°-F. *The amount of time can vary depending on the thickness and size of your breast halves. Do keep an eye on it as you don't want your chicken to come out dry.*
Step 11: Top with Fontina cheese; bake 5 minutes longer or until cheese is melted and chicken reaches to approximately 162 - 165°-F. Sprinkle with toasted nuts and serve.