Brie-Stuffed Chicken Breasts With Maple Glaze

• 1 1/2 tablespoons pure olive oil
• 1 Spanish onion, halved and thinly sliced
• 1 wheel brie cheese, rind removed
• 1 tablespoon fresh thyme, chopped, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 boneless skinless chicken breasts (with filets)
• 3 tablespoons pure maple syrup
• 1/2 cup chicken broth
• 1 tablespoon cold butter

1. Heat 1/2 tablespoons oil in a large saute pan over medium-high heat. Add onions and saute until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
2. Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
3. Preheat oven to 375u0b0F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
4. Heat remaining oil in same saute pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
5. Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.

olive oil, onion, wheel brie cheese, fresh thyme, salt, pepper, chicken breasts, maple syrup, chicken broth, cold butter

Taken from www.food.com/recipe/brie-stuffed-chicken-breasts-with-maple-glaze-440869 (may not work)