Recipe of chicken stuffed with French onion baked in the oven! Delicious boneless chicken breasts stuffed with sweet, caramelized onions and a glorious melted cheese. A LOW CARBOHYDRATE RECIPE.
Ingredients
2 tablespoons of unsalted butter
4 large onions, halved and thinly sliced
A pinch of salt and pepper for seasoning
2 teaspoons of chopped fresh thyme divided
2 tablespoons of white wine, sherry or balsamic vinegar (OPTIONAL)
2 cloves of garlic, chopped
1/2 cup beef broth or divided broth
1 tablespoon of olive oil
4 boneless, skinless chicken breasts
2 teaspoons of garlic powder
1 teaspoon ground thyme
1 cup grated Gruyere cheese (or mozzarella cheese)
4 tablespoons of freshly grated Parmesan cheeseInstructions
Preheat the furnace to 200°C. Lightly grease a 9x12 inch baking dish. Set aside.
Melt butter in a large skillet over medium-high heat. Add the onions and season with salt, pepper and half of the chopped fresh thyme. Cook for 5 to 8 minutes until tender.
Reduce heat to medium and cook, stirring occasionally, until onions are caramelized and candied (about 15 minutes). Pour in 1/4 cup broth if pan becomes too dry, and continue stirring until onions are golden brown.
OPTIONAL: Add white wine, sherry or balsamic vinegar to deglaze the pan and add more flavour to the onions. Cook for one minute until the sauce thickens slightly.
Stir in garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.
Cut chicken breasts in half horizontally to create pockets. Season the chicken all over and inside the pockets with salt, pepper, garlic powder and ground thyme.
Pour 1 to 2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheese and close the chicken with toothpicks.
Transfer the remaining caramelized onions from the pan to the prepared baking dish. Stir in remaining 1/4 cup broth. Set aside.
Heat oil in the same skillet over medium-high heat. Sear stuffed chicken breasts for 4 minutes on each side until golden brown. (They will not be fully cooked, you will finish them in the oven).
Arrange the chicken on top of the caramelized onions in the baking dish. Pour a little sauce in the baking dish over each chicken breast. Cover with the remaining chopped thyme and bake for 15 to 20 minutes or until fully cooked.
Discard the toothpicks. Serve with the cooking juices and onions.