French Onion Stuffed Chicken

Ingredients

• 3 tablespoons butter

• 5-6 large onions, thinly sliced

• 1 teaspoon fresh thyme

• a pinch or two of each of salt and pepper

• 4 boneless, skinless chicken breasts, butterflied

• 2 cups shredded mozzarella or gruyere cheese/swiss (or a mix of both!)

• 1/2 cup freshly grated parmesan cheese

• 2 tablespoons olive oil

• 2/3 cup chicken or beef stock

• sprigs of fresh thyme

Heat a large cast iron skillet over medium heat and add the butter. When the butter has melted add the sliced onions and allow the onions to caramelize in the butter, stirring them regularly as they brown. Add the fresh thyme and salt and pepper and stir to combine.

When the onions are caramelized and a nice golden brown, remove them to a bowl and turn off the heat under the skillet.

Combine the shredded cheeses (mozzarella, gruyere, and parmesan) in a bowl. Stuff the shredded cheese and several spoonfuls of the caramelized onions into each of the chicken breasts and secure with toothpicks. There should be about 1/2 cup or more of caramelized onions remaining and a cup or so of cheese left.

Heat the same skillet to medium-high heat and once it's heated, add the olive oil, along with the chicken stock.

Nestle the chicken breasts in the caramelized onion liquid in the skillet and throw a few sprigs of fresh thyme into the skillet as well.

Bake at 350 degrees Fahrenheit for about 20 minutes, or until the chicken is almost fully cooked. Top the chicken with the additional remaining cheeses and bake till melted and chicken is cooked through.

After allowing the chicken to rest for several minutes, remove the toothpicks and serve the chicken with a spoonful of the onions and pan juices.