It’s December and it’s cold outside so I ask you, “Do you still grill during the winter months?” We do! Brad is an avid grill master all…year…long! I love that he enjoys grilling so much! However, whether you grill in the cold or you prefer to cook inside when it’s cold, everyone can enjoy this wonderful recipe of caramelized onions and provolone cheese stuffed chicken breasts.
Bone In or Boneless??? ~
We used bone in chicken breasts, however, I believe the process of assembling is easier if you use the boneless chicken breasts. Brad prefers to grill meats with bone in to enhance the flavor. I do not disagree. However, with the robust flavor of the caramelized onions, it will taste just as wonderful using boneless for this recipe.
Begin with preparing the onions. To create the rich flavor needed, this process will take 30 to 45 minutes. The full recipe for caramelized onions and provolone cheese stuffed chicken breasts is included below, but I have also included some tips.
Caramelizing Onions ~
Oh how I love the smell of onions cooking. The wonderful aroma conjures up good memories of family gatherings and food being prepared in the kitchen. Caramelized onions are so easy to make. The trick is to cook them slow and on low heat. You will be rewarded with a robust flavor that enhances the flavor of so many dishes.
Slice the onions thin and set aside. Heat your skillet with butter or oil. The amount of oil you will use depends upon the number of onions you are caramelizing. The general rule is one tablespoon per one medium onion. Once your oil is heated, add the onions and stir until they are completely coated. Add a pinch of salt and stir every 3 to 4 minutes. Add a couple of tablespoons of broth (chicken, beef or vegetable) or water as you are cooking to deglaze the pan and rehydrate the onions. Continue this process for 30 to 45 minutes, depending upon the amount of browning you prefer.
Many recipes call for a small amount of sugar, however, you do not need to add sugar if you follow the method above. They will sweeten naturally as they cook.
Preparing Chicken Breasts ~
Cut chicken breasts lengthwise almost completely through to the other side. Season the chicken with salt, pepper, thyme and parsley flakes. Layer inside of chicken with your choice of cheese, a layer of caramelized onions and top with another layer of cheese.
I prefer to use different cheeses for each layer, creating a an array of flavors, however, it is just as wonderful using the same type of cheese for each layer. If you are baking the chicken, you can then secure it with toothpicks. When grilling, Brad prefers to use cooking twine to better hold the stuffed meat together. This is a grilling must in his book!
Use this link to order twine for cooking: Stock up on twine for all of your cooking needs here!
Caramelized Onion Broth ~
After you have stuffed the chicken breasts and started the cooking process, place the remaining onions on the stove and add beef broth, extra parsley flakes and thyme. Cook on low heat until thickened. When the meat is fully cooked, use this broth to spoon over the top of the chicken. Of course, take this opportunity to add a little extra cheese on top….both for presentation and to enhance the flavor.
Stuffed chicken breasts are a delicious and appealing recipe when looking for “that special recipe to impress.” The addition of fragrant and delicious caramelized onions is the perfect choice for a wonderful meal. There is no doubt that you won’t LOVE these caramelized onions and provolone cheese stuffed chicken breasts!
A Perfect Dessert Pairing ~
Looking for a great dessert recipe to compliment this amazing chicken? Look no further….this decadent apple strudel recipe pairs wonderfully with your meal.
You can find this amazing recipe in my link here: Get the recipe for a DELICIOUS apple strudel here! Enjoy!
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