OKA-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE
Celebrate the arrival of spring with a recipe that highlights the flavours of Quebec! These chicken breasts stuffed with Oka cheese and drizzled with a delightful maple glaze strike the perfect balance between luxurious treat and comfort food. Ideal for a delicious dinner that showcases our local products, this dish is sure to become a favourite during sugar season!
Servings: 8 portions
Preparation time: 10 minutes
Cooking time: 1hr 5mins
Total time: 1hr 15min
Ingredients
- 1 1/2 c. à soupe huile d’olive (23 ml)
- 1 oignon, coupé en deux et tranché finement
- 1 roue Fromage Oka (croûte enlevée), râpé (225 grammes)
- 1 c. à soupe thym frais haché, divisé (15 ml)
- 1/4 c. à thé sel (1 ml)
- 1/4 c. à thé poivre (1 ml)
- 8 poitrines de poulet désossées et sans peau
- 3 cuillères à soupe sirop d'érable (45 ml)
- 1/2 tasse bouillon de poulet à teneur réduite en sodium (125 ml)
- 1 c. à soupe beurre froid (15 ml)
Directions
- Step 1 Heat 1/2 tbsp (7 mL) oil in a large sauté pan over medium-high heat. Add onions and sauté until well caramelized, 12 to 15 min. Remove from pan and let cool completely. Measure out 1/2 cup (125 mL) cooked onions and finely chop; set aside for sauce.
- Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well.
- Preheat oven to 375°F (190°C). Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
- Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. Place in a roasting pan and cook 20 to 25 min., or until the internal temperature is 170°F (77°C). Let rest 5 min.
- Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce
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