Recipe - Oka-stuffed Chicken Breast with Maple Glaze

This is a delicious recipe I got out of a grocery store magazine. It's a bit of work, but VERY worth it. I served it with garlic roasted baby tri-colour potatoes and fresh from the garden carrots.

Ingredients:

1 1/2 Tbsp Olive oil
1 Spanish onion
225g oka cheese, rind removed, grated
1 Tbsp chopped, fresh thyme
1/4 tsp salt
1/4 tsp pepper
8 boneless, skinless chicken breasts
3 Tbsp Pure maple syrup
1/2 cup reduced sodium chicken broth
1 Tbsp butter

Steps:

1. Heat 1/2 tbsp oil in large saute pan over med-high heat. Add onions and saute until well caramelized (about 15 min). Remove from pan and let cool completely. Measure out 1/2 c cooked onions and finely chop, set aside for sauce.

2. Combine cheese, remaining cooled onions and 1/2 tbsp thyme. Season lightly and mix well.

3. Preheat oven to 375F (190C). Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.

4. Heat remaining oil in same saute pan over med-high heat. Season chicken with salt and pepper and sear until golden brown on each side. Place in a roasting pan and cook 30-35 min. Let rest 5 min.

5. Return skillet to med-high heat, pour maple syrup in pan. Stir in broth, remaining caramelized onions and thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the chicken, and swirl in butter. Drizzle sauce over chicken and serve.

Makes 8 servings.

Per serving:

350 Calories
45g protein
15g fat
7g carbohydrate

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