Oka-Stuffed Chicken Breasts with Maple Glaze
Oka-Stuffed Chicken Breasts with Maple Glaze
The maple glaze makes this dish extra special. It can also be substituted with honey if you don't have maple syrup on hand.
Ingredients
- Pure Olive Oil 1 1/2 tbsp 23 mL
- Spanish onion, halved and thinly sliced 1 0
- Oka cheese (rind removed), grated 1 wheel 225 g
- chopped fresh thyme, divided 1 tbsp 15 mL
- salt 1/4 tsp 1 mL
- pepper 1/4 tsp 0
- skinless, boneless chicken breasts with filets 8 0
- Pure Maple Syrup 3 45 mL
- Chicken Broth - 35% Less Sodium 1/2 cup 125 mL
- cold butter 1 tbsp 15 mL
Directions
- Heat 1/2 tbsp (7 mL) oil in a large saute pan over medium-high heat. Add onions and saute 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.
- Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
- Preheat oven to 375 degrees fahrenheit (190 degrees celsius). 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.
- Heat remaining oil in same saute 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 degrees fahrenheit (77 degrees celsius). Let rest 5 min.
- 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.
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