French Onion Stuffed Chicken

By Cafe Delites · 65 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish and set it aside.
2. Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt, pepper and half the chopped thyme, and cook 5-8 minutes until soft.
3. Lower the heat to medium and cook, stirring now and then, about 15 minutes until the onions are caramelised and jammy. If the pan gets too dry, add 1/4 cup of broth and keep stirring until the onions are browned.
4. Optional: add the white wine, sherry or balsamic vinegar to deglaze the pan and cook about a minute until the sauce thickens slightly.
5. Stir in the garlic and cook about 1 minute until fragrant. Turn off the heat and let cool slightly.
6. Cut each chicken breast in half horizontally to make a pocket. Season the chicken all over and inside the pockets with salt, pepper, garlic powder and ground thyme.
7. Spoon 1-2 tablespoons of caramelised onions into each pocket. Stuff each breast with the cheeses and close with toothpicks.
8. Move the remaining onions from the skillet to the prepared baking dish and stir in the remaining 1/4 cup of broth. Set aside.
9. Heat the oil in the same skillet over medium-high heat. Sear the stuffed chicken 4 minutes per side until browned; it will not be fully cooked.
10. Place the chicken on the onions in the baking dish, spoon some sauce over each breast, sprinkle with the remaining chopped thyme and bake 15-20 minutes until fully cooked. Remove the toothpicks before serving.

Summarized from Cafe Delites's video. Watch it for the details.

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