Goat Cheese Stuffed Chicken with Caramelized Onions

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 Impress your family and friends with this delicious goat cheese stuffed chicken with caramelized onions! Packed with flavor, this dish is perfect for the holidays, a dinner party or special occasion!

I pretty much always make the same chicken recipes…roasted chicken, chicken with a white wine lemon caper sauce, pecan crusted chicken over salad greens with honey mustard dressing, chicken with a honey mustard sauce, or my white bean chicken chili. I cook with chicken several times a week. The few times I have made stuffed chicken, it’s gone over well. I don’t know why I don’t do it more often.

With all the recipes I’ve seen floating around lately with caramelized onions, I started thinking about how I could use them. I decided to pair them up with goat cheese to make goat cheese stuffed chicken with caramelized onions.  I first tried it out a few weeks ago. The goat cheese went really well with the caramelized onions, as I thought it would.

But there was an epic cooking fail involved too. For some reason, I breaded my chicken and pan-fried it first and then tried to roll it. I don’t know what I was thinking! Apparently I wasn’t. I think I am just so used to crusting my chicken and making a sauce to go over it, that I just went into auto mode.

I ended up salvaging it by making it into a chicken sandwich with the filling in the center and we just cut it up. Still tasty, but not so good looking.

However, it got a thumbs up from everyone, so I thought I’d try making it again. This time I rolled the chicken with the goat cheese and caramelized onion mixture FIRST, THEN dipped it in the egg mixture, breaded it with the panko bread crumbs, and pan fried it. Much better!

Caramelized onions are really good, but they are time consuming. When I made them the other night, I only had 2 and a half onions in the house. Next time I am going to make sure I have more, because they shrink down to next to nothing when you cook them that long. They’ll last for about a week in the fridge, although I guarantee they won’t actually, because you will not be able to resist eating them. However, you can also freeze them. And now that I have my new Ziploc® Brand Vacuum Sealer System, that is exactly what I intend to do next time.

I should have taken a few more pictures to show you a better progression, but I forgot. You get the idea though.

If you want a really in depth tutorial on caramelizing onions, I suggest checking out this one at the kitchn.

[Tweet “Goat Cheese Stuffed #Chicken with Caramelized Onions…perfect for dinner guests!”]

Just one note…it looks more difficult than it is. It really is a very easy dish to make. And you could definitely get the chicken ready a day ahead of time and then pop it in the oven to finish it up. The thing that takes the longest is the caramelized onions, and you could make those ahead of time too.

Onto to the recipe!

Goat Cheese Stuffed Chicken Breast with Caramelized Onions

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Yield: 8

Goat Stuffed Chicken Breast with Caramelized Onions

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Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 2 tablespoons of butter
• 2-3 onions, chopped (I used vidalia)
• 1/4 cup balsamic vinegar (I use a fig balsamic that I love)
• 8 oz log of goat cheese
• 2 lbs of chicken tenderloins
• 1 large or jumbo egg
• splash of milk
• panko bread crumbs for crusting
• oil or more butter for pan frying
• 1/4 cream (optional, if you decide to make a sauce with the leftover goat cheese)

Instructions

Caramelizing the Onions

2. Melt your butter over medium heat.
3. Add your onions to the pan; stir to coat.
4. Check on your onions every 10 minutes or so and give them a stir; lower the heat if you need to.
5. At around 50 minutes, add 1/4 cup of balsamic vinegar. Continue to stir the onions for a few more minutes.
6. Remove from heat and let cool.

Goat cheese and caramelized onion mixture

2. Once the caramelized onions have cooled, combine the onions with an 8 oz log of goat cheese. Mix well.

Chicken

2. Whisk together your egg and a splash of milk.
3. Place a couple tablespoons of the goat cheese mixture on each tenderloin. Be as generous as you can without making it too difficult to roll.
4. Once your chicken is rolled, dip it in the egg and milk mixture, then coat with bread crumbs. Set aside until all your tenderloins are rolled.
5. When you're ready to start cooking, heat enough oil or butter to coat your pan and start pan frying the chicken. Once they are golden brown, remove from heat. You'll be doing these in batches; add more oil or butter as needed.
6. Finish cooking the chicken in the oven at 350 degrees until they are cooked all the way through. Chicken should register 165 degrees to be considered done.

Sauce (optional)

2. When your chicken is ready for the dinner table, take any leftover of the goat cheese mixture and whisk together with 1/4 cream over low heat. Once the goat cheese has liquefied, spoon over your chicken.
3. *If you know you aren't going to want the sauce, you might want to consider adding another lb of chicken tenderloins and making extras for leftovers.

 Have you ever made caramelized onions? Have you ever tried goat cheese stuffed chicken?