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Name: French Onion Stuffed Chicken
Prep time: 15 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 2 tablespoons unsalted butter; 4 large onions halved and thinly sliced; Pinch of salt and pepper to season; 2 teaspoons fresh chopped thyme divided; 2 tablespoons white wine sherry or balsamic vinegar (OPTIONAL); 2 cloves garlic minced; 1/2 cup beef broth or stock divided; 1 tablespoon olive oil; 4 boneless, skinless chicken breasts; 2 teaspoons garlic powder; 1 teaspoon ground thyme; 1 cup shredded gruyere cheese (or mozzarella cheese); 4 tablespoons freshly grated parmesan cheese

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INGREDIENTS

2 tablespoons unsalted butter
4 large onions halved and thinly sliced
Pinch of salt and pepper to season
2 teaspoons fresh chopped thyme ; divided
2 tablespoons white wine ; sherry or balsamic vinegar (OPTIONAL)
2 cloves garlic ; minced
1/2 cup beef broth or stock ; divided
1 tablespoon olive oil
4 boneless, skinless chicken breasts
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup shredded gruyere cheese (or mozzarella cheese)
4 tablespoons freshly grated parmesan cheese

Servings

INSTRUCTIONS

Preheat oven to 400°F (200°C).

Lightly grease a 9x12-inch baking dish. Set aside.

Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.

Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.

OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.

Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.

Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.

Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.

Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.

Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)

Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.

Discard toothpicks. Serve with pan juices and onions.

HOW TO CARAMELIZE ONIONS

SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster.

USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while onions are caramelizing to keep those flavours going.

DEGLAZE: You have the option to add a little white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions.

Let onions cool down before stuffing chicken breasts. You will have onions leftover in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.

More sauce = more flavour!

NOTES

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French Onion Stuffed Chicken

2 tablespoons unsalted butter 
4 large onions halved and thinly sliced 
  Pinch of salt and pepper to season 
2 teaspoons fresh chopped thyme divided
2 tablespoons white wine sherry or balsamic vinegar (OPTIONAL)
2  cloves garlic minced
1/2 cup beef broth or stock divided
1 tablespoon olive oil 
4  boneless, skinless chicken breasts 
2 teaspoons garlic powder 
1 teaspoon ground thyme 
1 cup shredded gruyere cheese (or mozzarella cheese) 
4 tablespoons freshly grated parmesan cheese

Preheat oven to 400°F (200°C). 
Lightly grease a 9x12-inch baking dish. Set aside.
Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. 
Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside. 
Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.

Discard toothpicks. Serve with pan juices and onions.

HOW TO CARAMELIZE ONIONS
SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster.
USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while onions are caramelizing to keep those flavours going.
DEGLAZE: You have the option to add a little white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions.
Let onions cool down before stuffing chicken breasts. You will have onions leftover in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.
More sauce = more flavour!

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 4 Servings

Calories: 356
Calories from Fat: 103 (29%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.1g
Cholesterol 157.6mg		49 %
Sodium 348.4mg		12 %
Potassium 652.3mg		17 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.7g
Protein 57.7g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 356

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