Oka-Stuffed Chicken Breasts with Maple Glaze

Prep time: 30min
Total time: 60min
Serves 8
1 1/2 tbsp
Pure Olive Oil
23 mL
Spanish onion, halved and thinly sliced
1 wheel
Oka cheese (rind removed), grated
225 g
1 tbsp
chopped fresh thyme, divided
15 mL
1/4 tsp
1 mL
1/4 tsp
skinless, boneless chicken breasts with filets
Pure Maple Syrup
45 mL
1/2 cup
Chicken Broth - 35% Less Sodium
125 mL
1 tbsp
cold butter
15 mL
1/8 of the recipe
15 g
7 g
45 g


  1. Heat 1/2 tbsp (7 mL) oil in a large sauté pan over medium-high heat. Add onions and sauté until well caramelized, 12 to 15 min. Remove from pan and let cool completely. Measure out 1/2 cup (125 mL) cooked onions and finely chop; set aside for sauce.

  2. Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.

  3. Preheat oven to 375°F (190°C). 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 filet.

  4. Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. Place in a roasting pan and cook 20 to 25 min., or until the internal temperature is 170°F (77°C). Let rest 5 min.

  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.