GOAT CHEESE STUFFED CHICKEN WITH CARAMELIZED ONIONS

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.

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

1. 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. .........................

for full recipes please see : www.adishofdailylife.com

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