Time and servings
1 hr 15 minsTotal time
8Servings
10 minsPrep time
1 hr 5 minsCooking time
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
Method
Step 1
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