- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 8
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
- 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
- Calories:
- 350
- Fat:
- 15 g
- Carbs:
- 7 g
- Protein:
- 45 g