Ingredients
2tbspunsalted butter
4onions,large, halved and thinly sliced
pinchsalt and pepper,to season
2tspthyme,fresh chopped, divided
2tbspwhite wine,or sherry or balsamic vinegar, optional
2garlic cloves,minced
½cupbeef broth,or stock, divided
1tbspolive oil
4chicken breasts,boneless, skinless
2tspgarlic powder
1tspground thyme
1cupgruyere cheese,or mozzarella cheese, shredded
4tbspparmesan cheese,freshly grated
Preparation
Preheat the oven to 400 degrees F.
Lightly grease a 9×12-inch baking dish. Set aside.
Melt the butter in a large skillet over medium-high heat.
Add onions, then season with salt, pepper and half of the fresh chopped thyme.
Cook for 5 to 8 minutes until soft.
Reduce the heat to medium and cook for 15 minutes while stirring occasionally, until onions are caramelized and has a jam-like texture.
Pour in ¼ cup of broth if the pan gets dry, and keep stirring until onions are browned.
Pour in the white wine to deglaze the pan.
Let cook for a minute until the sauce thickens slightly.
Stir in the garlic, then cook for 1 minute, until fragrant.
Turn off the heat, then let cool slightly.
Cut the chicken breasts in half horizontally to create pockets.
Season chicken all over and inside the pockets with salt, pepper, garlic powder and ground thyme.
Spoon 1 to 2 tablespoons of caramelized onions into each pocket.
Stuff each breast with the gruyere cheese and parmesan cheese, then seal the chicken with toothpicks.
Transfer the remaining caramelized onions from the skillet to the prepared baking dish.
Mix in remaining the ¼ cup of broth. Set aside.
Heat the oil in the same skillet over medium high heat.
Sear the stuffed chicken breasts for 4 minutes each side until browned.
Arrange the chicken on the caramelized onions in the baking dish.
Spoon some of the sauce in the dish over each chicken breast, then top with remaining chopped thyme.
Bake for 15 to 20 minutes or until fully cooked.
Discard toothpicks.
Serve with pan juices and onions, and enjoy!
