Best Chicken Breasts Filled With Onion Jam Recipes

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CHICKEN BREASTS WITH BALSAMIC ONION JAM



Chicken Breasts with Balsamic Onion Jam image

I just created this dish this morning, making it up as I went along. Just one taste told me I had a winner.

Provided by Mirj2338

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 kg chicken breast
1/2 cup flour
paprika, to taste
ground ginger, to taste
freshly ground black pepper, to taste
1 tablespoon brown sugar
olive oil (for frying)
2 medium onions, coarsely cut up
1/4 cup balsamic vinegar
1 cup water
4 tablespoons brown sugar

Steps:

  • Cut up the chicken into chunks, larger than bite size but not too large.
  • Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
  • Coat the chicken with the flour mixture.
  • Fry the chicken in the olive oil in one layer, turning to brown both sides.
  • You may have to do this in batches, removing the browned chicken to a separate plate.
  • Add some fresh oil to the pot (you can leave in what's in there).
  • Fry the onions, constantly stirring, until caramelized.
  • Add the vinegar (stand back, the vapors can really get you).
  • Then add the water.
  • Keep cooking until the sauce is reduced to a jammy consistency.
  • Add the brown sugar and stir until dissolved.
  • Add the fried chicken pieces and stir to completely coat and heat through.
  • Serve with some plain rice or couscous.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS



Brie and Caramelized Onion Stuffed Chicken Breasts image

Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.

Provided by Geema

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil, divided
1 1/2 cups sweet onions, sliced
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
3 ounces brie cheese, rind removed, cut into small pieces
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons onions, minced
3/4 teaspoon dried sage
2 garlic cloves, minced
10 ounces low sodium chicken broth

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.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 BordenĀ® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for 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).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

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