Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts Recipes

MUSHROOM-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Cut a pocket into each chicken breast and season the inside and the outside of the breast with salt and pepper. Set aside.
• In a large skillet over high heat cook 1/2 cup of onions with the butter until translucent, about 5 minutes.
• Add the garlic and the mushrooms, cook until soft and browned about 10 minutes.
• Remove from heat and pour into a bowl. Stir in the cheese and thyme. Add the breadcrumbs in increments until the mixture is stiff enough to form a loose ball.
• Stuff the mixture inside the chicken breasts.
• In the same skillet over high heat sear the chicken breast in the olive oil just until brown. Place on a baking sheet and put them in the oven to finish, about 10 minutes.
• Meanwhile add the remaining 1/2 cup onions and 1 clove garlic to the pan and cook until soft. De-glaze with wine.
• Add the chicken stock and cream and season with salt and pepper.
• Place the chicken breasts on a platter and pour the sauce over. Garnish with parsley.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS

Steps:

• Season chicken breasts with seasoned salt and pepper.
• Heat 2 tbsp olive oil in a skillet then add the breasts.
• Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
• In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
• Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
• Set onions aside.
• Sauté the mushrooms in the skillet.
• Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
• Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.