French Onion Stuffed Chicken

Posted by Penny Moline on Wednesday, June 5, 2019 Under: Entree
2 T butter
4 large onions thinly sliced
salt and pepper to taste
2 tsp thyme divided
2 T sherry or balsamic vinegar
1 clove garlic
1 cup beef stock divided ( additional if needed)
olive oil as needed
4 skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup Swiss Cheese shredded
4 tablespoons shredded parmesan cheese

Preheat oven to 400
grease a 9X13 inch baking pan

melt butter in a large fry pan, add onions and salt and pepper, 1/2 of thyme
cook until soft.
add garlic until tender 
  adding a couple of tablespoons of beef stock as needed
Cook until the onions are very caramelized.
Add Sherry off heat.
  Pour in beef broth and continue to stir

Cut chicken in half horizontally to create pockets.  Season with garlic powder and gound thyme, salt and pepper
Spoon in 1 to 2 tablespoons of caramelized onions into each pocket, Stuff with cheeses and seal with toothpicks
Heat olive oil and sear the chicken
Add remaining onions to the 9x13 baking pan
Set chicken on top of onions
Spoon any remaining sauce on top of chicken
Top with chopped fresh thyme.
Bake until fully cooked

In : Entree 

Next post: Emeril's Essence...
Previous post: Baked Southwest...

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

French Onion Stuffed Chicken

Posted by Penny Moline on Wednesday, June 5, 2019 Under: Entree
2 T butter
4 large onions thinly sliced
salt and pepper to taste
2 tsp thyme divided
2 T sherry or balsamic vinegar
1 clove garlic
1 cup beef stock divided ( additional if needed)
olive oil as needed
4 skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup Swiss Cheese shredded
4 tablespoons shredded parmesan cheese

Preheat oven to 400
grease a 9X13 inch baking pan

melt butter in a large fry pan, add onions and salt and pepper, 1/2 of thyme
cook until soft.
add garlic until tender 
  adding a couple of tablespoons of beef stock as needed
Cook until the onions are very caramelized.
Add Sherry off heat.
  Pour in beef broth and continue to stir

Cut chicken in half horizontally to create pockets.  Season with garlic powder and gound thyme, salt and pepper
Spoon in 1 to 2 tablespoons of caramelized onions into each pocket, Stuff with cheeses and seal with toothpicks
Heat olive oil and sear the chicken
Add remaining onions to the 9x13 baking pan
Set chicken on top of onions
Spoon any remaining sauce on top of chicken
Top with chopped fresh thyme.
Bake until fully cooked

In : Entree 

Next post: Emeril's Essence...
Previous post: Baked Southwest...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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