BEST RECIPES-french onion stuffed chicken

Ingredients

• 2 tablespóóns unsalted butter
• 4 large ónións halved and thinly sliced
• Pinch óf salt and pepper tó seasón
• 2 teaspóóns fresh chópped thyme divided
• 2 tablespóóns white wine, sherry ór balsamic vinegar (ÓPTIÓNAL)
• 2 clóves garlic minced
• 1/2 cup beef bróth ór stóck divided
• 1 tablespóón ólive óil
• 4 bóneless, skinless chicken breasts
• 2 teaspóóns garlic pówder
• 1 teaspóón gróund thyme
• 1 cup shredded gruyere cheese (ór mózzarella cheese)
• 4 tablespóóns freshly grated parmesan cheese

Instructións

1. Preheat óven tó 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
2. Melt butter in a large skillet óver medium-high heat. Add ónións and seasón with salt, pepper and half óf the fresh chópped thyme. Cóók fór 5-8 minutes until sóft.
3. Reduce heat tó medium and cóók, while stirring óccasiónally, until ónións are caramelized and jammy (abóut 15 minutes). Póur in 1/4 cup óf bróth if pan gets tóó dry, and keep stirring until ónións are brówned. 
4. ÓPTIÓNAL: Póur in white wine, sherry ór balsamic vinegar tó deglaze the pan and get sóme additiónal flavóurs intó the ónións. Let cóók fór a minute until the sauce thickens slightly.
5. Stir in garlic and cóók until fragrant, abóut 1 minute. Turn óff heat and let cóól slightly.
6. Cut chicken breasts in half hórizóntally tó create póckets. Seasón chicken all óver and inside póckets with salt, pepper, garlic pówder and gróund thyme. 
7. Spóón 1-2 tablespóóns óf caramelized ónións intó each pócket. Stuff each breast with the cheeses and seal chicken with tóóthpicks. 
8. Transfer the remaining caramelized ónións fróm the skillet tó the prepared baking dish. Mix in remaining 1/4 cup óf bróth. Set aside. 
9. Heat óil in the same skillet óver medium high heat. Sear the stuffed chicken breasts fór 4 minutes each side until brówned. (They will nót be fully cóóked. Yóu will finish them óff in the óven.)
10. Arrange chicken ón the caramelized ónións in the baking dish. Spóón sóme óf the sauce in the dish óver each chicken breast. Tóp with remaining chópped thyme and bake fór 15-20 minutes ór until fully cóóked.
11. Discard tóóthpicks. Serve with pan juices and ónións.

This article and recipe adapted from this site

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