- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- 1 1/2 tbsp
- olive oil
- 23 mL
- 1
- 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
- salt
- 1 mL
- 1/4 tsp
- pepper
- 8
- skinless, boneless chicken breasts
- 3 tbsp
- maple syrup
- 45 mL
- 1/2 cup
- sodium-reduced chicken broth
- 125 mL
- 1 tbsp
- cold butter
- 15 mL
Directions
- Step 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.
- Step 2
- Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
- Step 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.
- Step 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.
- Step 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.
Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 350
- Fat:
- 15 g
- Carbs:
- 7 g
- Protein:
- 45 g