Two types of cheese!
Kosher salt, to taste
Fresh ground black pepper, to taste
3/4 cup Shredded gruyere cheese
1/2 cup Mozzarella cheese
2 tbsp Vegetable oil
3 tbsp Butter
2 Medium onions, sliced (3 cups)
4 Thyme sprigs, plus 1/2 tsp leaves
1 tbsp Flour
1/4 cup Dry white wine
1 tbsp Dry sherry or brandy, optional
3/4 to 1 cup Low-sodium beef broth
Toasted baguette slices, for serving
Chopped parsley, for garnish
Create a pocket inside each chicken breast by cutting a deep 3-inch long horizontal slit starting from the thickest end of the chicken. Be careful not to cut through to the other side. Season the chicken breasts all over, including inside the pocket, with salt and pepper.
Mix the gruyere and mozzarella cheese. Set aside 1/4 cup of the cheese mixture and use the rest to stuff the chicken breast pockets. Skewer the pockets closed with a toothpick.
Preheat an oven to 400 F. Heat a 12-inch skillet with oil over medium-high heat. Sear the chicken breasts on both sides until golden brown, 3 to 4 minutes a side. Remove the chicken to a plate.
Reduce the heat to medium and add the butter. When melted, add the onion, thyme sprigs, a big pinch of salt, and a few grindings of pepper. Cook until golden brown and very soft, stirring periodically, 20 to 25 minutes. Remove and discard the thyme sprigs. Stir in the flour for about a minute until it disappears, then add the white wine and sherry or brandy if using. Let reduce until almost dry. Stir in the beef broth and bring to a simmer. Simmer for about 5 minutes until lightly thickened.
Return the chicken to the skillet. Sprinkle the tops with the remaining cheese and thyme leaves. Transfer to the oven to finish cooking, 12 to 15 minutes. Remove the toothpicks. Sprinkle with parsley. Serve with toasted baguette slices.
When you're bored with your simple chicken breast and veggies, The Good Dish has you covered. Here's our recipe for French onion-stuffed chicken breasts. With creamy mozzarella and gruyere cheeses, butter, onion and thyme, it has all the classic flavors you love.
Prep Time: 25 minutes
Cook Time: 50 minutes