Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts Recipes

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.

CARAMELIZED ONION MUSHROOM SWISS STUFFED CHICKEN BREASTS

Steps:

• In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
• Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
• In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE

Steps:

• Dry chicken well.
• Season chicken with salt, pepper, and thyme.
• In a large skillet, melt butter and olive oil and brown the chicken.
• Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
• Add wine, Tarragon, season again with salt and pepper.
• Return chicken to pan and simmer, covered, 45 minutes or until done.
• Transfer chicken breasts to a warm platter.
• Boil pan juices 3 minutes.
• Remove from heat and cool a few minutes.
• Add sour cream and mix well.
• Cook until heated through, stirring constantly.
• *Do not allow the sauce to boil.
• Pour sauce over chicken, top with sliced green onions and serve immediately.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).