French Onion Stuffed Chicken

Ingredients

• 2 Tbsp of Unsalted Butter
• 4 Large Onions Halved and Thinly Sliced
• A Pinch of Salt and Pepper to Season
• 3 Tsp of dried Thyme Divided
• 2 Tbsp of Balsamic Vinegar
• 2 Cloves Garlic Minced
• 1/2 Cup of Beef Broth or Stock Divided
• 1 Tbsp of Olive Oil
• 2 Boneless, Skinless Chicken Breasts
• 2 Tsp of Garlic Powder
• 6 slices swiss or provolone cheese

Directions

1. Preheat the oven to 400°F
2. Lightly grease a 9″ x 12″ inch baking dish and set it aside.
3. In a large skillet, melt the butter over a medium heat.
4. Add the onions and season with salt, pepper and half of the 1 tsp thyme.
5. Cook the onions until they are caramelized and have a jam like consistency, stir occasionally – Pour in 1/4 cup of broth if pan gets too dry,
6. Add in the balsamic vinegar and remaining broth.
7. Cook until the sauce thickens slightly.
8. Stir in the garlic and cook for about 1 minute until fragrant.
9. Remove from heat and allow to cool slightly.
10. Cut chicken breasts in half, horizontally
11. Cut the chicken breasts to create pockets.
12. Chicken should be seasoned all over and inside the pockets as well, with salt, pepper, garlic powder and 1 tsp thyme.
13. In each pocket, place half a slice of cheese
14. Then spoon in 1 – 2 tbsp of the caramelized onions.
15. Place chicken in baking dish
16. Transfer the remaining caramelized onions from the skillet to baking dish.
17. Bake for 25-30 minutes or until fully cooked.
18. Add 1 slice of cheese per chicken
19. Cook another 5-7 mins until melted
20. Top with remaining thyme

Yum

Notes:

You can use shredded cheese instead of sliced cheese, in which case I would mix with the onions in the skillet and spoon in together