Oka Stuffed Chicken Breasts With Maple Glaze Food
BRIE-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE
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
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.
OKA-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE
Oka Cheese was first created in Quebec, Canada in the late 19th century, and today it's renowned worldwide. This recipe is perfect for a rainy day when you're ready to give the grill a break!!
Provided by Chef mariajane
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Combine cheese, remaining cooled onions,, and 1/2 tablespoons thyme; Season lightly and mix well.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 312.4, Fat 17.5, SaturatedFat 5.2, Cholesterol 96.6, Sodium 223.1, Carbohydrate 6.5, Fiber 0.2, Sugar 5.1, Protein 30.7
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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.
- Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
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- 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.
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