Onion Stuffed Chicken (Print Version)

# Ingredients:

→ Main Filling Components

01 - Four chicken breasts, boneless and without skin
02 - 1/3 cup Parmesan, grated fresh
03 - 1 cup gruyere, shredded freshly
04 - 1/2 cup mozzarella, freshly grated

→ Onion Mix

05 - Two to three thinly sliced onions
06 - 1 teaspoon dried thyme leaves
07 - 3/4 cup chicken broth (low sodium)
08 - Half a teaspoon of black pepper, more if needed
09 - 1/4 cup olive oil, split in half
10 - Half a teaspoon salt, kosher or more if necessary
11 - Two tablespoons butter, unsalted

→ Optional Garnish

12 - Small sprigs of fresh thyme (use if you like)

# Instructions:

01 - Set your oven to 350°F while you get the chicken ready.
02 - Melt butter with half the oil in a big skillet that can go into the oven. Keep it on medium-high heat. Toss in the sliced onions laid out evenly and cook for around 5 minutes, letting them soften and start changing to a golden hue.
03 - Drop the heat to medium, sprinkle on thyme as well as some salt and pepper. Cover the pan and allow the onions to cook slowly for 15-20 minutes, stirring every so often so they don’t stick or burn. Splash in a bit of broth if they seem dry. Once they’re deep golden, move them to another dish.
04 - While waiting on the onions, combine the shredded gruyere, mozzarella, and Parmesan in a little bowl until evenly mixed.
05 - Cut a large pocket into each chicken breast using a sharp knife, making sure you don’t slice all the way through. Fill the pockets generously with the onion mixture and cheese blend, putting some aside for layering later. Keep the edges shut tightly by using toothpicks.
06 - Heat the leftover olive oil in the skillet on medium-high heat. Sprinkle salt and pepper on the chicken, then brown both sides for 2-3 minutes each, gently flipping to prevent the filling from spilling out.
07 - Pour the rest of the broth into the skillet and scatter leftover onions around the chicken. Slide the skillet into the oven and let it bake for 15-18 minutes until the inside of the chicken reaches 160°F.
08 - Top the chicken breasts with the remaining cheese. Keep baking for 3-6 minutes until everything is melted and the internal temperature hits 165°F. For a golden finish, broil for 1-2 minutes at the end if desired.
09 - Give the chicken a few minutes to rest in the pan before removing the toothpicks. Then serve it up with onions and the juices from the skillet. Add a sprig of thyme for decoration if you’d like. It’s great alongside potatoes or rice.

# Notes:

01 - The onions can be prepped and stored in the fridge up to 2 days in advance.
02 - Don’t slice all the way through when making the pocket in the chicken.
03 - To make sure the chicken is cooked right, check it hits 165°F with a meat thermometer.
04 - Prepare the stuffed chicken breasts a day early and store in the fridge until ready to cook.
05 - Leftovers will hold up fine in the fridge for 3 days or can be frozen for 3 months.

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