Oka-stuffed Chicken Breasts With Maple Glaze

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.