Oka-Stuffed Chicken Breasts with Maple Glaze
Prep Time
Serves
Cooking Mode
1 ½ tbsp olive oil
1 onion, halved and thinly sliced
1 wheel Oka cheese (rind removed), grated
1 tbsp chopped fresh thyme, divided
¼ tsp salt
¼ tsp pepper
8 skinless, boneless chicken breasts
3 tbsp maple syrup
½ cup sodium-reduced chicken broth
1 tbsp cold butter
1 ½ tbsp olive oil
1 onion, halved and thinly sliced
1 wheel Oka cheese (rind removed), grated
1 tbsp chopped fresh thyme, divided
¼ tsp salt
¼ tsp pepper
8 skinless, boneless chicken breasts
3 tbsp maple syrup
½ cup sodium-reduced chicken broth
1 tbsp cold butter
Directions
1Heat 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.
2Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
3Preheat 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.
4Heat 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.
5Return 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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