Oka-Stuffed Chicken Breasts With Maple Glaze |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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!! Ingredients:
1 1/2 tablespoons pure olive oil |
1 spanish onion, halved and thinly sliced |
225 g oka cheese, rind removed, grated, 1 wheel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 chicken breasts, boneless, skinless, with fillets |
3 tablespoons pure maple syrup |
1/2 cup chicken broth, 30% less sodium |
1 tablespoon cold butter |
Directions:
1. Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions, and sauté 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. Combine cheese, remaining cooled onions,, and 1/2 tablespoons thyme; Season lightly and mix well.
3. Preheat ove to 375°F 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. Heat remaining oil in same sauté 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 170°F Let rest 5 minutes.
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.
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