FRENCH ONION STUFFED CHICKEN

Posted by Penny Moline on Friday, June 4, 2021 Under: Chicken, poultry and such
2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400

GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL ONIONS ARE CARAMELIZED AND JAMMY.  ADD STOCK AS NEEDED.
POUR IN WINE/ACID
ADJUST SEASONING.
CUT CHICKEN BREAST IN HALF HORIZONTALLY TO CREATE POCKETS. SEASON CHICKEN WITH SALT AND PEPPER GARLIC POWDER AND GOUND THYME
SPOON IN 1 -2 T OF CARAMELIZED ONIONS TO EACH POCKET.  STUFF THE BREAST WITH CHEES AND SEAL WITH A TOOTHPICK 
TRANSFER THE REMAINING ONIONS TO THE PREPARED BAKING DISH.  MIX REMAINING BROTH SET ASIDE
SEAR THE CHICKEN IN THE HOT SKILLET WITH OIL UNTIL GOLDEN
PLACE THE CHICKEN ON THE ONIONS AND COOK UNTIL FULLY DONE 165.
MAY ADD MORE CHEESE OVER THE CHICKEN AND COOK UNTIL BUBBLY

In : Chicken, poultry and such 

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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 Friday, June 4, 2021 Under: Chicken, poultry and such
2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400

GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL ONIONS ARE CARAMELIZED AND JAMMY.  ADD STOCK AS NEEDED.
POUR IN WINE/ACID
ADJUST SEASONING.
CUT CHICKEN BREAST IN HALF HORIZONTALLY TO CREATE POCKETS. SEASON CHICKEN WITH SALT AND PEPPER GARLIC POWDER AND GOUND THYME
SPOON IN 1 -2 T OF CARAMELIZED ONIONS TO EACH POCKET.  STUFF THE BREAST WITH CHEES AND SEAL WITH A TOOTHPICK 
TRANSFER THE REMAINING ONIONS TO THE PREPARED BAKING DISH.  MIX REMAINING BROTH SET ASIDE
SEAR THE CHICKEN IN THE HOT SKILLET WITH OIL UNTIL GOLDEN
PLACE THE CHICKEN ON THE ONIONS AND COOK UNTIL FULLY DONE 165.
MAY ADD MORE CHEESE OVER THE CHICKEN AND COOK UNTIL BUBBLY

In : Chicken, poultry and such 

Next post: EASY SHRIMP PO'...
Previous post: LITTLE ITALY...

Tags: entree 
« 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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