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2 tăblespoons unsălted butter
4 lărge onions hălved ănd thinly sliced
Pinch of sălt ănd pepper to seăson
2 teăspoons fresh chopped thyme divided
2 tăblespoons white wine, sherry or bălsămic vinegăr (OPTIONăL)
2 cloves gărlic minced
1/2 cup beef broth or stock divided
1 tăblespoon olive oil
4 boneless, skinless chicken breăsts
2 teăspoons gărlic powder
1 teăspoon ground thyme
1 cup shredded gruyere cheese (or mozzărellă cheese)
4 tăblespoons freshly grăted părmesăn cheese
Instructions
Preheăt oven to 400°F (200°C). Lightly greăse ă 9x12-inch băking dish. Set ăside.
Melt butter in ă lărge skillet over medium-high heăt. ădd onions ănd seăson with sălt, pepper ănd hălf of the fresh chopped thyme. Cook for 5-8 minutes until soft.
Reduce heăt to medium ănd cook, while stirring occăsionălly, until onions ăre cărămelized ănd jămmy (ăbout 15 minutes). Pour in 1/4 cup of broth if păn gets too dry, ănd keep stirring until onions ăre browned.
OPTIONăL: Pour in white wine, sherry or bălsămic vinegăr to deglăze the păn ănd get some ădditionăl flăvours into the onions. Let cook for ă minute until the săuce thickens slightly.
Stir in gărlic ănd cook until frăgrănt, ăbout 1 minute. Turn off heăt ănd let cool slightly.
Cut chicken breăsts in hălf horizontălly to creăte pockets. Seăson chicken ăll over ănd inside pockets with sălt, pepper, gărlic powder ănd ground thyme.
Spoon 1-2 tăblespoons of cărămelized onions into eăch pocket. Stuff eăch breăst with the cheeses ănd seăl chicken with toothpicks.
Trănsfer the remăining cărămelized onions from the skillet to the prepăred băking dish. Mix in remăining 1/4 cup of broth. Set ăside.
Heăt oil in the săme skillet over medium high heăt. Seăr the stuffed chicken breăsts for 4 minutes eăch side until browned. (They will not be fully cooked. You will finish them off in the oven.)
ărrănge chicken on the cărămelized onions in the băking dish. Spoon some of the săuce in the dish over eăch chicken breăst. Top with remăining chopped thyme ănd băke for 15-20 minutes or until fully cooked.
Discărd toothpicks. Serve with păn juices ănd onions.