"Ingredients:
- 4 boneless skinless chicken breasts
- 2 large white onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
- 1/4 cup white wine
- 1/2 cup chicken broth
Directions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large, oven-safe skillet, melt the butter and olive oil over medium heat. Add the onions and cook, stirring often, until they become caramelized and reduce in volume by about half. This should take about 30 minutes.
3. Remove the onions from the pan and set them aside to cool. Deglaze the pan by adding the white wine and scraping any bits off the bottom. Allow the wine to reduce by half, then add the chicken broth.
4. While the onions are cooling, make a pocket in each chicken breast by cutting a horizontal slit along the thin, long edge, stopping about half an inch from the opposite side. Be careful not to cut all the way through.
5. Stuff each chicken breast with the cooled onions and the Gruyère cheese, then secure with toothpicks to keep the stuffing inside. Season the outside of the chicken with salt, pepper, and thyme.
6. Place the stuffed chicken breasts in the skillet with the broth and wine mixture. Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and no longer pink in the middle.
7. Let the chicken rest for a few minutes before serving, to allow the cheese to set.
Total Cooking Time: Approximately 1 hour and 10 minutes.
Nutrition Information (per serving):
- Calories: 460
- Protein: 47g
- Fat: 23g
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 135mg"
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