French Onion Stuffed Chicken

 

Ingredients:

2 tablespoons olive oil, divided

1 tablespoon butter

3 medium yellow onions, sliced

1 garlic clove, minced

salt and pepper

1/8 teaspoon dried thyme

1/8 teaspoon crushed red pepper flakes

1/4 cup beef broth

4 boneless, skinless chicken breasts

1 cup shredded mozzarella 

1/4 cup shredded Parmesan cheese

Directions:

Preheat oven to 375 degrees.

Heat 1 tablespoon oil and the butter over medium heat in a large oven-proof skillet.

Add onion and cook until golden, about 8 to 10 minutes, stirring frequently so they don't burn.

Add onion, thyme, and red pepper flakes and cook 1 minute.

Add beef broth and cook another minute. Season to taste with salt and pepper.

Transfer onions to a medium bowl and set side.

Cut a pocket in each chicken breast. Season chicken with salt and pepper.

Add mozzarella and Parmesan cheese to bowl with onions and stir to combine.

Stuff the pockets in the chicken with onion/cheese mixture. Secure with toothpicks if necessary.

Cook in preheated over at 350 for 45 minutes or depending on the size of the chicken breast.

I added extra saluted onions on top of the chicken .