French Onion Soup-Inspired Stuffed Chicken
Ingredients
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère cheese
For the sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup thinly sliced yellow onion
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the chicken:
For the chicken:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large skillet over medium warmth, melt the butter. Add the onion and cook till softened and golden, about 10 minutes.
3. Add the garlic and prepare dinner for 1 minute extra.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the broth, stirring until the sauce thickens.
6. Stir in the Swiss cheese, Gruyere cheese, and thyme.
7. Season with salt and pepper to style.
8. Stuff the chicken breasts with the stuffing.
9. Place the chicken breasts in a greased baking dish and bake for 30-35 minutes, or until cooked via.
4 boneless, skinless chicken breasts
– 4 boneless, skinless chicken breasts
1 tablespoon olive oil
Olive oil is a sort of vegetable oil that’s made from the fruit of the olive tree. It is a popular cooking oil as a end result of its delicate taste and well being benefits. Olive oil is a good supply of monounsaturated fats, that are helpful for coronary heart health. It also accommodates antioxidants, which can help shield against cell harm.
One tablespoon of olive oil incorporates approximately:
- 119 calories
- 14 grams of fat
- 1 gram of saturated fat
- 9 grams of monounsaturated fat
- 4 grams of polyunsaturated fat
- 0 grams of carbohydrates
- 0 grams of protein
- 0 grams of sugar
- 0 milligrams of cholesterol
- 1 milligram of sodium
Olive oil can be utilized in a selection of cooking functions, together with sautéing, roasting, baking, and dressing salads. It can also be a wise choice for marinating meats and vegetables.
1 teaspoon salt
Salt
Salt, a ubiquitous seasoning staple in kitchens worldwide, is a mineral composed primarily of sodium chloride. In culinary applications, salt plays a multifaceted role, enhancing flavors and elevating the taste profile of numerous dishes.
A teaspoon of salt, a standard measurement in cooking, equates to approximately 5 grams or zero.17 ounces. This seemingly small amount can have a major influence on the flavour of food, as it might possibly enhance sweetness, balance bitterness, and bring out the natural flavors of components.
When used in moderation, salt serves as a flavor enhancer. It interacts with taste receptors on the tongue, making other flavors extra pronounced and well-defined. It additionally helps to scale back the perception of bitterness, a common trait in sure greens like broccoli and Brussels sprouts.
In addition to its flavor-enhancing properties, salt also acts as a preservative. By drawing水分 from food, it inhibits the growth of micro organism and prolongs the shelf life of perishable gadgets. However, excessive salt consumption can result in adverse well being results, such as high blood pressure and fluid retention.
½ teaspoon black pepper
1/2 teaspoon ground black pepper roughly translates into zero.5 to zero.seventy five grams. This measurement is usually utilized in recipes to add a moderate level of warmth and complexity to dishes.
For the filling:
For the filling:
- Finely chop 2 large yellow onions.
- Melt 1/4 cup unsalted butter in a big, heavy pot over medium-low warmth.
- Sauté the onions for half-hour until they are deeply browned and caramelized, stirring sometimes.
- Add half cup white wine and produce to a boil. Let cut back by half.
- Add 2 cups beef broth and 1/2 cup heavy cream. Season with salt and pepper to style.
- Bring to a simmer and cook for half-hour till the broth has thickened.
- Transfer the filling to a bowl and let cool earlier than stuffing the chicken.
2 tablespoons butter
French Onion Soup-Inspired Stuffed Chicken
This succulent dish combines the flavors of French onion soup with tender, juicy chicken. The recipe contains a flavorful stuffing made with sautéed onions, mushrooms, and herbs, enveloped in a flaky, golden-brown puff pastry.
Here’s what you’ll must create this culinary masterpiece:
Ingredients
– 2 (6-8 ounce) boneless, skinless chicken breasts
– Salt and black pepper
– 2 tablespoons olive oil, divided
– 1 cup chopped yellow onion
– 1 cup chopped crimini mushrooms
– 2 cloves garlic, minced
– half of cup chopped recent parsley
– 1/4 cup dry white wine (optional)
– 1/4 cup chicken broth
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten
Instructions
1. Preheat oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium warmth. Add the chicken breasts and cook for 3-4 minutes per aspect, or until browned.
3. Remove the chicken from the skillet and switch to a plate. To the identical skillet, add the remaining 1 tablespoon of olive oil.
4. Add the onions, mushrooms, and garlic to the skillet and cook dinner for 5-7 minutes, or until softened.
5. Stir in the parsley (reserve some for garnish), white wine (if using), chicken broth, thyme, salt, and black pepper. Bring to a boil, then reduce warmth and simmer for 5-7 minutes, or till the liquid has reduced by about half.
6. Unfold the puff pastry sheet on a frivolously floured floor. Cut the pastry sheet in half.
7. Place one chicken breast in the center of every pastry sheet. Top with the onion mixture.
8. Brush the perimeters of the pastry with the crushed egg. Fold the pastry over the chicken and onion combination, urgent the perimeters to seal.
9. Transfer the stuffed chicken breasts to a baking sheet lined with parchment paper.
10. Brush the tops of the pastry with the remaining crushed egg and sprinkle with the reserved parsley.
11. Bake for 20-25 minutes, or till the pastry is golden brown and the chicken is cooked through.
12. Let the stuffed chicken breasts relaxation for 5-10 minutes earlier than slicing and serving.
2 onions, thinly sliced
2 yellow onions, thinly sliced
3 cloves garlic, minced
Ingredients:
– Garlic, minced: 3 cloves
1 cup beef broth
– 1 cup beef broth
¼ cup dry white wine
Dry white wines are well-liked in cooking as a result of they add a delicate acidity and fruitiness to dishes with out overpowering the other flavors. ¼ cup of dry white wine is a standard amount to make use of in recipes, as it offers sufficient flavor without making the dish too alcoholic.
When choosing a dry white wine for cooking, it could be very important choose a wine that is not too candy or oaked. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices for cooking, as they are relatively light-bodied and have a crisp acidity.
To add dry white wine to a dish, simply add it to the pot or pan together with the opposite ingredients. The wine will prepare dinner down and scale back, leaving behind its taste and acidity. Dry white wine can be used in a variety of dishes, together with soups, stews, sauces, and marinades.
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
In a medium skillet, cook dinner the chopped onion with 1 teaspoon dried thyme and 2 tablespoons olive oil over medium-low warmth, stirring often, until the onion is tender and golden brown, about 10 minutes.
½ teaspoon dried oregano
½ teaspoon dried oregano is a common herb utilized in French cooking. It has a robust, slightly bitter taste that pairs well with different herbs and spices. When used in stuffing, oregano provides a depth of flavor and helps to maintain the stuffing from becoming too bland. Oregano can be used to taste marinades, rubs, and sauces.
¼ teaspoon salt
¼ teaspoon salt is a small amount of salt that’s often utilized in recipes to boost the flavor of meals. It is a typical ingredient in many dishes, together with soups, stews, and sauces. ¼ teaspoon of salt is equivalent to about 1.2 grams of salt. This quantity of salt is often not enough to make food taste salty, but it could assist to convey out the natural flavors of the opposite ingredients in the dish.
¼ teaspoon black pepper
¼ teaspoon black pepper
For the topping:
– 1 tablespoon olive oil
– 1 yellow onion, thinly sliced
– 3 garlic cloves, minced
– three cups chicken broth
– 1 teaspoon dried thyme
– half of teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– 1/4 cup bread crumbs
– 1 tablespoon chopped recent parsley
1 cup shredded gruyere cheese
Gruyère is a sort of Swiss cheese that’s made from cow’s milk. It has a nutty, slightly candy taste and a clean, creamy texture. Gruyère is commonly utilized in fondue, however it may also be used in other dishes, similar to this Stuffed Chicken recipe.
To make the stuffing, you will want 1 cup of shredded Gruyère cheese. You can use pre-shredded cheese or you can shred your individual. If you are shredding your individual cheese, be positive to use a sharp knife and grate the cheese finely.
Once you may have shredded the cheese, you can add it to the other elements for the stuffing. These ingredients embody bread crumbs, onion, garlic, and herbs. Mix every little thing collectively till nicely mixed.
Once the Stuffing Recipe For Chicken is made, you’ll be able to stuff the chicken breasts. To do that, make a small incision within the facet of each chicken breast and use your finger to create a pocket. Then, use a spoon to fill the pocket with the stuffing.
Once the chicken breasts are stuffed, you’ll find a way to bake them within the oven until cooked by way of. The cooking time will vary relying on the scale of the chicken breasts, however they may sometimes take about 30 minutes to bake.
Once the chicken is cooked, you’ll find a way to serve it immediately. The Gruyère cheese might be melted and gooey, and it will add a scrumptious taste to the chicken.
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon grated Parmesan cheese
This is a small quantity of cheese that can add a subtle cheesy taste to the dish. It may also help to thicken the soup and make it more creamy.
Parmesan cheese is a tough, grating cheese created from cow’s milk. It has a pointy, salty taste and is commonly used in Italian dishes.
When grating Parmesan cheese, it is necessary to use a fine-grated cheese grater. This will make certain that the cheese melts evenly and doesn’t clump collectively.
To grate Parmesan cheese, merely hold the cheese in opposition to the grater and transfer it back and forth till the cheese is grated.
Once the Parmesan cheese is grated, it can be added to the soup and stirred till melted.
Instructions
Preheat oven to 375 levels F (190 degrees C).
In a big skillet, soften butter over medium heat and sauté onions until caramelized, about half-hour.
Add garlic and cook dinner for 1 minute extra.
In a medium bowl, mix beef broth, Worcestershire sauce, thyme, and bay leaf.
Pour broth mixture over onions and bring to a boil.
Reduce heat and simmer for quarter-hour, or till liquid is lowered by half.
Remove from warmth and stir in Gruyere cheese.
Butterfly chicken breasts by slicing each breast horizontally by way of the middle, virtually however not throughout. Open the chicken breasts and pound to a good thickness.
Season chicken breasts with salt and pepper.
Spread the onion mixture evenly over the chicken breasts.
Fold the chicken breasts over the filling and secure with toothpicks.
Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until cooked by way of.
Serve with crusty bread for dipping.
To make the chicken:
To Make the Chicken:
1. Preheat oven to 375 levels F (190 levels C).
2. In a big skillet, melt butter over medium-high warmth.
3. Add onion and cook until translucent, about 5 minutes.
4. Add thyme and prepare dinner for 1 minute more.
5. Remove from warmth and let cool slightly.
6. In a large bowl, combine onion combination, bread crumbs, Parmesan cheese, salt, and pepper.
7. Use a sharp knife to make a deep pocket in the aspect of every chicken breast.
8. Stuff every chicken breast with the stuffing mixture.
9. Place chicken breasts in a baking dish and bake for 30-35 minutes, or until cooked via.
Preheat the oven to 375 levels F (190 levels C).
– Preheat the oven to 375 levels F (190 degrees C).
Season the chicken breasts with salt and pepper. In a large skillet over medium warmth, heat the olive oil. Add the chicken breasts and cook dinner for forty five minutes per side, or until golden brown. Transfer the chicken breasts to a baking dish.
– Preheat oven to 375 levels F (190 degrees C).
– Season the chicken breasts with salt and pepper.
– In a large skillet over medium heat, warmth the olive oil.
– Add the chicken breasts and prepare dinner for forty five minutes per side, or till golden brown.
– Transfer the chicken breasts to a baking dish.
To make the filling:
To make the filling
In a big skillet, soften 2 tablespoons of the butter over medium heat.
Add the onions and cook dinner, stirring sometimes, till softened and golden brown, about 15 minutes.
Add the flour and cook dinner, stirring, for 1 minute.
Gradually whisk within the beef broth and convey to a boil.
Reduce heat and simmer, stirring often, until thickened, about 5 minutes.
Stir in the thyme, salt, and pepper.
Remove from heat and let cool slightly.
Stir in the grated cheese and bread crumbs.
Set apart to cool utterly.
In a medium saucepan over medium warmth, melt the butter. Add the onions and cook dinner for fifty seven minutes, or until softened. Add the garlic and prepare dinner for 1 minute longer.
In a medium saucepan over medium heat, soften the butter.
Add the onions and prepare dinner for fifty seven minutes, or until softened.
Add the garlic and cook for 1 minute longer.
Stir within the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the liquid has decreased by half.
Stir within the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a simmer and cook dinner for 10 minutes, or until the liquid has lowered by half.
- Stir in the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper.
- Bring to a simmer and prepare dinner for 10 minutes, or till the liquid has lowered by half.
To assemble the chicken:
To assemble the chicken:
1. Preheat oven to four hundred levels F (200 degrees C).
2. Place the chicken breasts on a baking sheet.
3. Open the chicken breasts by slicing them in half horizontally, however not all through.
4. Spread the filling evenly over the chicken breasts.
-Fold the chicken breasts closed.
6. Wrap the chicken breasts in bacon.
7. Bake for 20-25 minutes, or till the chicken is cooked through.
8. Let the chicken relaxation for five minutes before serving.
Cut a pocket into every chicken breast, being careful not to reduce all through. Stuff the pockets with the onion filling.
Cut a pocket into every chicken breast, being careful not to reduce throughout. Stuff the pockets with the onion filling.
Sprinkle the chicken breasts with the shredded cheeses.
Sprinkle the chicken breasts with the shredded cheeses. Use your fingers to press the cheese into the chicken, in order that it sticks. This will help to maintain the cheese from falling off throughout cooking.
To bake:
To bake:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place stuffed chicken breasts in a baking dish.
3. Pour remaining onion soup mixture over chicken breasts.
4. Bake for forty five minutes, or until chicken is cooked through and inner temperature reaches one hundred sixty five levels F (74 levels C).
Bake the chicken breasts for 2025 minutes, or until cooked via and the cheese is melted and bubbly.
Bake the chicken breasts for 20-25 minutes, or until cooked by way of and the cheese is melted and bubbly.
To serve:
To serve:
Sprinkle with thinly sliced chives and serve with crusty French bread to absorb the flavorful broth.
Serve the chicken breasts hot along with your favourite sides.
Preheat the oven to 400°F (200°C).
In a big skillet, soften the butter over medium heat.
Add the onions and prepare dinner till softened and translucent, about 10 minutes.
Stir within the flour and cook for 1 minute.
Gradually whisk within the chicken broth and convey to a simmer.
Cook until the sauce has thickened, about 5 minutes.
Stir within the Gruyere cheese till melted.
Season with salt and pepper to taste.
Place the chicken breasts in a shallow baking dish.
Divide the onion mixture evenly among the chicken breasts.
Bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
Serve the chicken breasts sizzling with your favorite sides.