Oka Stuffed Chicken Breasts With Maple Glaze Recipes

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BRIE-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE



Brie-Stuffed Chicken Breasts With Maple Glaze image

Make and share this Brie-Stuffed Chicken Breasts With Maple Glaze recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons pure olive oil
1 Spanish onion, halved and thinly sliced
1 wheel brie cheese, rind removed
1 tablespoon fresh thyme, chopped, divided
1/4 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken breasts (with filets)
3 tablespoons pure maple syrup
1/2 cup chicken broth
1 tablespoon cold butter

Steps:

  • Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions and sauté until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
  • Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
  • Preheat oven 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 filet.
  • Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
  • 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.

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  • 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.
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  • 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.
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