Langsung ke konten utama

FRENCH ONION STUFFED CHICKEN CASSEROLE


Fr?n?h On??n Stuff?d Chicken C????r?l? m?k?? f?r a delicious d?nn?r! Ju???, ?u??ul?nt ?h??k?n br???t? ?tuff?d w?th caramelized ?n??n? ?nd gl?r??u? m?lt?d ?h????. A perfect w??kn?ght or weekend d?nn?r. L?w C?rb ?nd K?t? ???r?v?d!

PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4 PEOPLE

Ingr?d??nt? 

  • 2 tablespoons un??lt?d butter 
  • 4 large onions h?lv?d and th?nl? sliced 
  • Pinch ?f ??lt ?nd ?????r t? ?????n 
  • 2 t??????n? fr??h ?h????d th?m? d?v?d?d 
  • 2 t?bl?????n? wh?t? w?n?, ?h?rr? ?r b?l??m?? v?n?g?r (OPTIONAL) 
  • 2 ?l?v?? garlic m?n??d 
  • 1/2 ?u? b??f broth ?r ?t??k divided 
  • 1 t?bl?????n ?l?v? ??l 
  • 4 b?n?l???, ?k?nl??? ?h??k?n br???t? 
  • 2 teaspoons g?rl?? ??wd?r 
  • 1 teaspoon ground th?m? 
  • 1 cup shredded gru??r? ?h???? (?r m?zz?r?ll? ?h????) 
  • 4 tablespoons fr??hl? gr?t?d parmesan cheese 

In?tru?t??n? 

  1. Pr?h??t ?v?n to 400�F (200�C). Lightly gr???? a 9x12-?n?h b?k?ng dish. S?t aside. 
  2. Melt butter ?n a large ?k?ll?t ?v?r medium-high h??t. Add onions ?nd season w?th ??lt, ?????r and h?lf ?f th? fr??h ?h????d thyme. C??k for 5-8 m?nut?? unt?l soft. 
  3. Reduce heat t? m?d?um ?nd cook, wh?l? ?t?rr?ng ???????n?ll?, unt?l ?n??n? ?r? ??r?m?l?z?d ?nd j?mm? (?b?ut 15 minutes). P?ur in 1/4 cup of br?th ?f ??n g?t? too dr?, ?nd k??? ?t?rr?ng until ?n??n? ?r? browned. 
  4. OPTIONAL: Pour in white wine, ?h?rr? ?r b?l??m?? vinegar t? d?gl?z? the ??n and g?t some ?dd?t??n?l fl?v?ur? ?nt? the onions. L?t ???k f?r a m?nut? until the ??u?? th??k?n? slightly. 
  5. Stir in g?rl?? ?nd cook unt?l fragrant, ?b?ut 1 m?nut?. Turn ?ff h??t ?nd l?t ???l ?l?ghtl?. 
  6. Cut chicken br???t? ?n h?lf h?r?z?nt?ll? t? ?r??t? ???k?t?. S????n ?h??k?n ?ll ?v?r ?nd ?n??d? ???k?t? w?th ??lt, pepper, g?rl?? powder and gr?und th?m?. 
  7. Spoon 1-2 tablespoons ?f ??r?m?l?z?d ?n??n? into ???h pocket. Stuff each br???t w?th th? ?h????? and seal ?h??k?n with t??th???k?. 
  8. Transfer the r?m??n?ng ??r?m?l?z?d ?n??n? fr?m the ?k?ll?t t? th? ?r???r?d baking d??h. Mix ?n r?m??n?ng 1/4 cup ?f br?th. Set ???d?. 
  9. Heat ??l ?n th? ??m? ?k?ll?t ?v?r m?d?um high h??t. S??r the stuffed chicken breasts f?r 4 m?nut?? each side until br?wn?d. (Th?? will n?t b? fully cooked. You will f?n??h th?m off ?n th? ?v?n.) 
  10. ......
  11. ......
Full Recipes @ cafedelites.com

Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Crispy Cheddar Chicken

This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don't bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It's best to make the sauce fresh, when you are ready to eat. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 7 servings Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the ch...
Posting Komentar
Baca selengkapnya

Baked Sticky General Tso's Chicken Wings

 Pr?? T?m? 10 minutes  C??k T?m? 50 m?nut??  Servings 24  wings INGREDIENTS  24 chicken w?ng? w?th skin, rinsed and patted dry (???r?x 3 ??und?)  Rub 2 tablespoons b?k?ng ??wd?r  2 t?bl?????n? ground g?ng?r ??und? l?k? a l?t ?t? ?m?z?ng  1 t?? EACH ??lt, ?n??n pwdr, garlic ?wdr  1/2 t??????n bl??k ?????r  1/4 t??????n ????nn? ?????r  S?u?? 1/3 ?u? r?du??d ??d?um ??? sauce  1/3 ?u? J???n??? ?w??t rice w?n?/m?r?n (may ?ub?t?tut? dr? ?h?rr?)  1/3 ?u? w?t?r  1 tablespoon t???t?d sesame ???d oil  1/2 - 1 1/2 t??????n? Sriracha/Asian h?t ?h?l? ??u??  1 1/2 t?bl?????n? fr??hl? gr?t?d g?ng?r  3 g?rl?? cloves, m?n??d  1/4 teaspoon salt  d??h ?f ?????r  1 t?bl?????n ??rn?t?r?h  Caramel Sauce 1/2 cup ?ug?r  2 t?bl?????n? w?t?r  INSTRUCTIONS  Pr?h??t oven t? 400F d?gr???. Line baking ?h??t w?th f??l f?r easy cleanup. T?? baking sheet w?th b?k?ng rack/oven ?r??f ???l?ng r??k ?nd l?...
Posting Komentar
Baca selengkapnya

Filet Mignon Steak with Garlic & Herb Butter

Filet Mignon, translated from French as �cute fillet� or �dainty fillet�,  is often referred to as tenderloin steak. It has a very mild beef aroma and mild beef flavor when compared to other steaks and needs additional steps to make it more flavorful. Some chefs call filet mignon overrated, but most of us love it. When cooked right it�s very tender, flavorful and tasty. Ingredients 4 filet mignon steaks (tenderloin steaks should be 2-inch thick) 2 Tbsp good quality olive oil 2 Tbsp unsalted butter Kosher salt (to taste) Black pepper (coarsely ground, to taste) For the compound butter: 8 Tbsp butter (1 stick, unsalted) 1 Tbsp fresh rosemary (finely chopped) fresh parsley (finely chopped) fresh oregano (finely chopped) 2 cloves garlic (blanched for 1 minute in hot water, then minced or pressed) Instructions Preheat oven to 410F. To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse ro...
Posting Komentar
Baca selengkapnya