Pear and Gouda Stuffed Chicken Breasts With Caramelized Onion SauceFrom dmiller64116 9 years ago
- 8 slices thick-cut bacon, diced to 1/4" shopping list
- 3 whole chicken breasts, split in half lengthwise shopping list
- 3 bosc pears, diced in 1/4" cubes (skin on) shopping list
- 1 T. fresh rosemary, finely chopped shopping list
- 6 slices smoked gouda cheese (approx. 6 oz.) shopping list
- 3 medium yellow onions, in 1/4" slices shopping list
- 1 t. salt shopping list
- 3 T. brown sugar shopping list
- 2 T. balsamic vinegar shopping list
- rosemary sprigs for garnish shopping list
How to make it
- 1. Preheat oven to 400 degrees.
- 2. Render fat from bacon: In large saucepan, fry bacon over medium-low heat until crisp. Remove bacon to paper towels, reserving liquid in pan.
- 3. While bacon is cooking, pound chicken breasts between two sheets of plastic until approx. 3/8" uniform thickness.
- 4. Add pears and rosemary to reserved fat in pan. Cook over medium-high heat until slightly softened and golden-brown, approx. 5 minutes.
- 5. Remove pear-rosemary mixture from pan, using slotted spoon and reserving liquid in pan. Mix pears with bacon.
- 6. Lay out chicken breasts with smallest end at bottom. Top with 1 slice gouda cheese, then 1/6 of pear-rosemary-bacon mixture, leaving approx. 2" at bottom.
- 7. Roll chicken jelly-roll fashion, tucking in sides. Secure with toothpicks on side.
- 8. Lightly brown top and bottom of chicken in reserved liquid in pan over medium-high heat,approx. 2 minutes per side.
- 9. Place chicken breasts, top side up, in 13" X 9" pan, reserving liquid in pan. Bake at 400 degrees for 15 to 18 minutes or until internal temperature registers 160 degrees.
- 10. Meanwhile, cook onions in reserved liquid in pan, scraping any browned portions from bottom of pan, over medium-high heat until golden brown (onions may start to stick to bottom of pan -- this is okay). Lower heat and keep warm until chicken is done.
- 11. Remove chicken from oven and drain liquid. Tent chicken with foil.
- 12. Deglaze onions over medium-high heat using chicken liquid. Reduce to appox. 3/4 cup. Add brown sugar and stir until smooth and glossy.
- 13. Remove onion sauce from heat and stir in balsamic vinegar.
- 14. Place chicken breasts on serving dish and cover with onion sauce. Garnish with additional rosemary sprigs.