Friday, September 15, 2017

Chicken Stuffed with Goat Cheese and Caramelized Onion

Making stuffed chicken always sounds like so much work, but it's really not difficult. This recipe from A Dish of Daily Life makes a flavorful and tender chicken. I will make the sauce a little thinner next time. I used whipping cream instead of heavy cream since I had some on hand. 

Elegant and tasty!


Chicken Stuffed with Goat Cheese and Caramelized Onion 

2 T.  butter
2-3 onions, chopped
1/4 c. balsamic vinegar
8 oz. goat cheese
2 lb. boneless, skinless chicken
1 lg. egg
¼ c. milk
Panko bread crumbs
Oil or more butter for pan frying
1/4 c. cream (optional, only if you decide to make a sauce with the leftover goat cheese)

Caramelizing the Onions:
Melt your butter over medium heat. Add your onions
to the pan; stir to coat. Check on your onions every
10 minutes or so and give them a stir; lower the heat
if you need to. At around 50 minutes, add 1/4 cup of
balsamic vinegar. Continue to stir the onions for a
few more minutes.

Remove from heat and let cool.

Once the caramelized onions have cooled, combine
the onions with goat cheese. Mix well.

Whisk together egg and milk.

Place a couple tablespoons of the goat cheese
mixture on each tenderloin. Be as generous as you
can without making it too difficult to roll.

Once your chicken is rolled, dip it in the egg and milk
mixture, then coat with bread crumbs. Set aside until
all your tenderloins are rolled.

Heat enough oil or butter to coat your pan and start pan frying the chicken. Once they are golden brown,
remove from heat.

Finish cooking the chicken in the oven at 350° until
they are cooked all the way through.

Sauce (optional):

When chicken is ready for the dinner table, take any
leftover of the goat cheese mixture and whisk
together with cream. Once the goat cheese has
liquefied, spoon over your chicken.

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