Juicy Chicken Breasts Stuffed with Caramelized Onions

INGREDIENTS:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 2 large onions, halved and thinly sliced (Mushrooms are a great addition to consider)

• Salt and pepper (as per taste)

• 2 teaspoons fresh rosemary, chopped

• 100 ml beef stock

• 1-2 cloves garlic, minced

• 2-3 boneless, skinless chicken breasts

• 60 gram mozzarella, grated

• 2-3 tablespoon Parmesan cheese, grated

• 2-3 x 10cm-square slices of Cheddar cheese

• Rosemary sprigs, to serve

Servings : 2

Total Carbs: 17 gram

Net Carbs per serving: 8.5 gram

INSTRUCTIONS:

• Preheat oven to 400°F. Lightly grease a baking dish.

• Melt butter in a large frying pan over medium-high heat. Add onions and season with salt, pepper and 1 teaspoon rosemary.

• Cook for 5-8 minutes until soft. * Reduce heat to medium-low and cook, stirring occasionally, for a further 15- 20 minutes, until onions are caramelized.

• Pour in 50 ml beef stock and stir. Cook for 1 minute until the sauce thickens slightly. Stir in garlic and cook for 1 minute, until fragrant. Turn off heat and allow to cool slightly.

• Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, and the remaining chopped rosemary.

• Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the grated cheeses and seal pocket closed with toothpicks.

• Transfer the remaining caramelized onions to the baking dish. Mix in remaining stock. Set aside.

• Heat oil in the same frying pan over medium -high heat. Sear the stuffed chicken breasts for 3 minutes each side until browned.

• Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with cheese slices and bake for 15-20 minutes or until cooked through.

• Discard toothpicks and top with rosemary sprigs to serve.

VIDEO TUTORIAL:  https://www.youtube.com/watch?v=hCuUBt0kfzQ