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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
easy
Prep Time
10 min
Total Time
75 min
Serves
8

Ingredients

1 1/2 tbsp
olive oil
23 mL
1
onion, halved and thinly sliced
1 wheel
Oka cheese (rind removed), grated
225 g
1 tbsp
chopped fresh thyme, divided
15 mL
1/4 tsp
salt
1 mL
1/4 tsp
pepper
8
skinless, boneless chicken breasts
3 tbsp
maple syrup
45 mL
1/2 cup
sodium-reduced chicken broth
125 mL
1 tbsp
cold butter
15 mL

Directions

Step 1
Heat 1/2 tbsp (7 mL) oil in a large sauté pan over medium-high heat. Add onions and sauté until well caramelized, 12 to 15 min. Remove from pan and let cool completely. Measure out 1/2 cup (125 mL) cooked onions and finely chop; set aside for sauce.
Step 2
Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
Step 3
Preheat oven to 375°F (190°C). Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
Step 4
Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. Place in a roasting pan and cook 20 to 25 min., or until the internal temperature is 170°F (77°C). Let rest 5 min.
Step 5
Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.

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Nutritional Facts

Per:
Calories:
350
Fat:
15
Saturated Fat:
0
Monounsaturated Fats:
Trans:
Trans:
Carbs:
7
Fibre:
0
Sugar:
0
Sugar Alcohols:
Cholesterol:
0 mg
Protein:
45
Iron:
Sodium:
0 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: