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Prep Time
10 mins
Total Time
1 h 15 m


1 1/2 tbsp
olive oil
23 mL
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
1 mL
1/4 tsp
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


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 Per Serving

Nutrition Description:
1/8 of the recipe
15 g
7 g
45 g