Oka-Stuffed Chicken Breasts With Maple Glaze
- Ready In:
- 1 1⁄2 tablespoons pure olive oil
- 1 Spanish onion, halved and thinly sliced
- 225 g oka cheese, rind removed, grated, 1 wheel
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 chicken breasts, boneless, skinless, with fillets
- 3 tablespoons pure maple syrup
- 1⁄2 cup chicken broth, 30% less sodium
- 1 tablespoon cold butter
- Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions, and sauté 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.
- Combine cheese, remaining cooled onions,, and 1/2 tablespoons thyme; Season lightly and mix well.
- Preheat ove to 375°F 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.
- Heat remaining oil in same sauté 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 170°F Let rest 5 minutes.
- 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.
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