Chicken Stuffed Baked Sweet Onions Recipes

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

CHICKEN STUFFED BAKED SWEET ONIONS

Steps:

• 1. SKIN paper skin off ONIONS. CUT OFF ROOT BOTTOM. CUT OFF TOP 1/2 INCH OR MORE. PUT IN PAN OF WATER BRING TO A BOIL, TURN HEAT TO MEDIUM, pre boil FOR ABOUT 30 MINUTES. TILL SOFT BUT FIRM. REMOVE FROM PAN. DRAIN.
• 2. On a cutting board, insert the end of a butter knife to punch out the center of the onions. Leave about 2or 3outer onion rings for filling.
• 3. Crunch the buttery crackers. Put crackers on a plastic bag, and crush. I use the side of the soup can. Mix soup,chicken, and cracker crumbs.
• 4. STUFF ONIONS. Sprinkle with paprika. PUT IN A BUTTERD DISH, ADD 1/3 CUPS OF WATER. COVER DISH. PLACE IN A PRE-HEATED OVEN set at 400 F. for 30 minutes. Remove cover for the last 10 minutes.
• 5. Drain save a little water to mix with the sour cream. Serve with sour cream, sprinkle pepper and parsley on when serving....if desired. *** TIP: with the left over insides of the onions try my other recipe on JAP "CREAMED ONION SOUP, better than canned" Remember.......WASTE NOT..WANT NOT !