Oka-Stuffed Chicken Breasts With Maple Glaze

1. 1

   Heat 1/2 tablespoons oil in a large saute pan over medium-high heat. Add onions, and saute until well caramelized, 12-15 minutes. Remove from pan and let cool completely. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.

2. 2

   Combine cheese, remaining cooled onions,, and 1/2 tablespoons thyme; Season lightly and mix well.

3. 3

   Preheat ove to 375u00b0F Lay chicken breasts, smooth side down on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken fillet.

4. 4

   Heat remaining oil in same saute pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown. 1-2 minutes per side. Place in a roasting pan and cook 20 - 25 minutes or until the internal temperature is 170u00b0F Let rest 5 minutes.

5. 5

   Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.

* Per serving · 4 servings · Values may vary.

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