Chicken Breast Stuffed with Sweet Onions and Herbs

Many of the alliums that were planted in the winter get mature in early June. Examples include leeks, garlic, and onions. Here is one of my favorite ways to use them.

Buy four bone-in chicken breasts with the skin on. Have your butcher butterfly them open so you can stuff them. I love the guys at What’s Your Beef Butcher. I call ahead and they have everything ready for me.

Chop some onions or leeks and simmer them in real butter (organic or grass fed is best) until they are translucent and smell amazing. Add garlic, salt, and a handful of your favorite chopped herbs. This week I am going to make it using French tarragon, but you can use whatever herbs you like. Let that cook a few minutes. Then add a good splash of white wine and about a quarter cup of good broth. Let that simmer until almost all of the liquid is evaporated. Then turn off the heat and add a good chunk of your favorite soft cheese such as goat, feta, or blue cheese. Stuff your chicken breasts with this yummy mixture. Put the stuffed breasts on a baking sheet and baste them with butter and add some more chopped herbs and salt to the top. Bake at 400 for about 20-30 minutes. Your kitchen is going to smell so good! Serve this up with a huge salad!

Chicken Breast Stuffed with Sweet Onions and Herbs

Eat your veggies,
Robin

Share this with a friend!Pin on Pinterest0Share on Facebook0Tweet about this on Twitter0Buffer this pageEmail this to someone
This entry was posted in cooking tips, recipes. Bookmark the permalink.

One Response to Chicken Breast Stuffed with Sweet Onions and Herbs

  1. MOM says:

    This looks delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *