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 giant 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:

1. Preheat the oven to 425 levels F (220 degrees C).

2. In a large skillet over medium warmth, soften the butter. Add the onion and prepare dinner until softened and golden, about 10 minutes.

3. Add the garlic and prepare dinner for 1 minute extra.

4. Stir within the flour and cook dinner for 1 minute.

5. Gradually whisk in the broth, stirring until the sauce thickens.

6. Stir within the Swiss cheese, Gruyere cheese, and thyme.

7. Season with salt and pepper to taste.

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 by way of.

4 boneless, skinless chicken breasts

– 4 boneless, skinless chicken breasts

1 tablespoon olive oil

Olive oil is a type of vegetable oil that is created from the fruit of the olive tree. It is a popular cooking oil due to its mild flavor and health advantages. Olive oil is an efficient supply of monounsaturated fat, that are beneficial for heart well being. It also contains antioxidants, which can help defend against cell damage.

One tablespoon of olive oil contains roughly:

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 big selection of cooking functions, together with sautéing, roasting, baking, and dressing salads. It can additionally be a good choice for marinating meats and greens.

1 teaspoon salt

Salt

Salt, a ubiquitous seasoning staple in kitchens worldwide, is a mineral composed primarily of sodium chloride. In culinary purposes, salt plays a multifaceted position, enhancing flavors and elevating the taste profile of numerous dishes.

A teaspoon of salt, a common measurement in cooking, equates to approximately 5 grams or 0.17 ounces. This seemingly small quantity can have a big influence on the flavor of food, as it may possibly enhance sweetness, balance bitterness, and produce out the pure flavors of elements.

When utilized in moderation, salt serves as a taste enhancer. It interacts with style receptors on the tongue, making other flavors extra pronounced and well-defined. It additionally helps to reduce back the perception of bitterness, a typical trait in certain greens like broccoli and Brussels sprouts.

In addition to its flavor-enhancing properties, salt also acts as a preservative. By drawing水分 from meals, it inhibits the growth of bacteria and prolongs the shelf life of perishable items. However, excessive salt consumption can result in unfavorable health effects, such as hypertension and fluid retention.

½ teaspoon black pepper

1/2 teaspoon floor black pepper roughly interprets into zero.5 to 0.seventy five grams. This measurement is commonly used in recipes to add a reasonable level of heat and complexity to dishes.

For the filling:

Finely chop 2 giant yellow onions.
Melt 1/4 cup unsalted butter in a large, heavy pot over medium-low warmth.
Sauté the onions for half-hour till they are deeply browned and caramelized, stirring often.
Add 1/2 cup white wine and bring to a boil. Let cut back by half.
Add 2 cups beef broth and half cup heavy cream. Season with salt and pepper to taste.
Bring to a simmer and cook dinner for 30 minutes 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 features a flavorful stuffing made with sautéed onions, mushrooms, and herbs, enveloped in a flaky, golden-brown puff pastry.

Here’s what you may have to 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 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 heat. Add the chicken breasts and prepare dinner 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 for 5-7 minutes, or till 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 scale back warmth and simmer for 5-7 minutes, or until 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 heart of every pastry sheet. Top with the onion mixture.

8. Brush the perimeters of the pastry with the overwhelmed 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 overwhelmed egg and sprinkle with the reserved parsley.

11. Bake for 20-25 minutes, or until the pastry is golden brown and the chicken is cooked by way of.

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: three cloves

1 cup beef broth

– 1 cup beef broth

¼ cup dry white wine

Dry white wines are well-liked in cooking as a end result of they add a refined acidity and fruitiness to dishes with out overpowering the other flavors. ¼ cup of dry white wine is a common quantity to make use of in recipes, as it provides sufficient taste with out making the dish too alcoholic.

When selecting a dry white wine for cooking, it may be very important select a wine that isn’t too sweet or oaked. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good decisions for cooking, as they’re 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 elements. The wine will cook dinner down and cut back, leaving behind its flavor and acidity. Dry white wine can be used in quite lots of dishes, including soups, stews, sauces, and marinades.

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

In a medium skillet, cook dinner the chopped onion with 1 teaspoon dried thyme and a pair of tablespoons olive oil over medium-low heat, stirring occasionally, till the onion is tender and golden brown, about 10 minutes.

½ teaspoon dried oregano

½ teaspoon dried oregano is a standard herb utilized in French cooking. It has a strong, slightly bitter taste that pairs nicely with other herbs and spices. When utilized in stuffing, oregano adds a depth of taste and helps to maintain the stuffing from changing into too bland. Oregano may also be used to flavor marinades, rubs, and sauces.

¼ teaspoon salt

¼ teaspoon salt is a small quantity of salt that is often used in recipes to boost the flavor of meals. It is a standard ingredient in many dishes, together with soups, stews, and sauces. ¼ teaspoon of salt is equal to about 1.2 grams of salt. This amount of salt is typically not enough to make food style salty, but it could assist to bring out the pure flavors of the opposite components 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

– 3 cups chicken broth

– 1 teaspoon dried thyme

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1/2 cup grated Parmesan cheese

– 1/4 cup bread crumbs

– 1 tablespoon chopped fresh parsley

1 cup shredded gruyere cheese

Gruyère is a type of Swiss cheese that’s made from cow’s milk. It has a nutty, barely candy taste and a smooth, creamy texture. Gruyère is usually used in fondue, but it can be used in other dishes, similar to this Stuffed Chicken recipe.

To make the stuffing for chicken, you will need 1 cup of shredded Gruyère cheese. You can use pre-shredded cheese or you’ll be able to shred your personal. If you’re shredding your personal cheese, make positive to use a pointy knife and grate the cheese finely.

Once you could have shredded the cheese, you’ll find a way to add it to the opposite ingredients for the stuffing. These elements embrace bread crumbs, onion, garlic, and herbs. Mix everything collectively till well combined.

Once the stuffing is made, you possibly can stuff the chicken breasts. To do that, make a small incision in the aspect 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 possibly can bake them within the oven until cooked by way of. The cooking time will range relying on the dimensions of the chicken breasts, but they’ll usually take about half-hour to bake.

Once the chicken is cooked, you’ll have the ability to serve it immediately. The Gruyère cheese will be melted and gooey, and it’ll add a delicious flavor to the chicken.

1 cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

This is a small quantity of cheese that may add a delicate cheesy flavor to the dish. It may also assist to thicken the soup and make it more creamy.

Parmesan cheese is a hard, grating cheese produced from cow’s milk. It has a pointy, salty taste and is usually utilized in Italian dishes.

When grating Parmesan cheese, it may be very important use a fine-grated cheese grater. This will ensure that the cheese melts evenly and doesn’t clump collectively.

To grate Parmesan cheese, simply hold the cheese against the grater and move it backwards and forwards till the cheese is grated.

Once the Parmesan cheese is grated, it may be added to the soup and stirred till melted.

Instructions

Preheat oven to 375 levels F (190 degrees C).

In a large skillet, melt butter over medium warmth and sauté onions until caramelized, about half-hour.

Add garlic and prepare dinner for 1 minute extra.

In a medium bowl, mix beef broth, Worcestershire sauce, thyme, and bay leaf.

Pour broth combination over onions and produce to a boil.

Reduce heat and simmer for quarter-hour, or till liquid is reduced by half.

Remove from heat and stir in Gruyere cheese.

Butterfly chicken breasts by chopping each breast horizontally by way of the center, nearly however not all through. Open the chicken breasts and pound to a fair 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 safe with toothpicks.

Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until cooked through.

Serve with crusty bread for dipping.

To make the chicken:

To Make the Chicken:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large skillet, soften butter over medium-high heat.

3. Add onion and cook dinner until translucent, about 5 minutes.

4. Add thyme and prepare dinner for 1 minute extra.

5. Remove from warmth and let cool barely.

6. In a large bowl, mix onion mixture, bread crumbs, Parmesan cheese, salt, and pepper.

7. Use a pointy knife to make a deep pocket in the facet of every chicken breast.

8. Stuff each chicken breast with the stuffing mixture.

9. Place chicken breasts in a baking dish and bake for 30-35 minutes, or until cooked through.

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 heat, warmth the olive oil. Add the chicken breasts and cook dinner for 45 minutes per facet, or till 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 warmth, heat the olive oil.

– Add the chicken breasts and cook dinner for forty five minutes per aspect, 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 prepare dinner, stirring sometimes, until softened and golden brown, about 15 minutes.

Add the flour and prepare dinner, stirring, for 1 minute.

Gradually whisk within the beef broth and convey to a boil.

Reduce warmth and simmer, stirring often, until thickened, about 5 minutes.

Stir within the thyme, salt, and pepper.

Remove from heat and let cool slightly.

Stir in the grated cheese and bread crumbs.

Set aside to chill utterly.

In a medium saucepan over medium heat, soften the butter. Add the onions and cook dinner for 57 minutes, or till softened. Add the garlic and cook for 1 minute longer.

In a medium saucepan over medium heat, melt the butter.

Add the onions and cook dinner for 57 minutes, or till softened.

Add the garlic and cook dinner for 1 minute longer.

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 reduced by half.

Stir in 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 lowered 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 reduced by half.

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, but not throughout.

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 until the chicken is cooked by way of.

8. Let the chicken relaxation for 5 minutes earlier than serving.

Cut a pocket into each chicken breast, being careful to not minimize all the finest way through. Stuff the pockets with the onion filling.

Cut a pocket into each chicken breast, being careful not to minimize 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 assist to keep the cheese from falling off throughout cooking.

To bake:

To bake:

1. Preheat oven to 350 levels F (175 levels 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 till chicken is cooked through and internal temperature reaches a hundred sixty five levels F (74 degrees C).

Bake the chicken breasts for 2025 minutes, or till cooked via and the cheese is melted and bubbly.

Bake the chicken breasts for 20-25 minutes, or till cooked via and the cheese is melted and bubbly.

To serve:

Sprinkle with thinly sliced chives and serve with crusty French bread to take in the flavorful broth.

Serve the chicken breasts hot together with your favorite 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 until softened and translucent, about 10 minutes.

Stir in the flour and prepare dinner for 1 minute.

Gradually whisk in the chicken broth and convey to a simmer.

Cook until the sauce has thickened, about 5 minutes.

Stir within the Gruyere cheese until 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 hot along with your favourite sides.