Oka-Stuffed Chicken Breasts With Maple Glaze

Submitted by Chef mariajane

"Oka Cheese was first created in Quebec, Canada in the late 19th century, and today it's renowned worldwide. This recipe is perfect for a rainy day when you're ready to give the grill a break!!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 8

ingredients

• 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

directions

1. 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.
2. Combine cheese, remaining cooled onions,, and 1/2 tablespoons thyme; Season lightly and mix well.
3. 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.
4. 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.
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.