Ingredients
-
1 1/2
-
1
-
225
-
1/4
-
1/4
-
8
-
3
-
1/2
-
1
-
-
-
-
-
-
Directions
Oka-Stuffed Chicken Breasts With Maple Glaze, 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!!, 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!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 1/2 Tablespoons Oil in a Large Saut Pan Over Medium-High Heat. Add Onions, and Saut 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
Done
|
Combine Cheese, Remaining Cooled Onions,, and 1/2 Tablespoons Thyme; Season Lightly and Mix Well. |
|
3
Done
|
Preheat Ove to 375f 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
Done
|
Heat Remaining Oil in Same Saut 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 170f Let Rest 5 Minutes. |
|
5
Done
|
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. |
