Brussel Sprout, Red Onion, And Feta Stuffed Chicken

• 5 tablespoons butter, divided
• 1/2 large red onion, sliced thin
• 1 cup shredded brussel sprouts
• pinch of cayenne pepper
• 6 ounces feta, crumbled
• 3-4 chicken breasts (about 2-2.5 pounds)
• Kosher salt
• freshly ground black pepper

1. Preheat oven to 450.
2. Melt 2 tablespoons butter in a large skillet. Add red onions and cook until soft. Stir in brussel sprouts and cayenne pepper and cook for an additional 5 minutes. Remove from heat. Season with salt and pepper to taste.
3. Cut chicken breasts in half horizontally, leaving 1 long side attached by about 1/2 an inch. Open the chicken breasts like you would a book.
4. Place plastic wrap on top of the chicken and pound breasts until they are about 1/4 to 1/2 inch thick. Remove plastic and season both sides with Kosher salt and pepper.
5. With the cut side facing up, scoop 1/3 or 1/4 of the vegetable mixture (depending on how many total chicken breasts you are using) into the center of each piece of chicken, leaving about a 1/2 inch border from the ends. Sprinkle with about 2 ounces of feta.
6. Roll chicken lengthwise (against the line of the cut you made) and tie off with kitchen twine.
7. Melt remaining 3 tablespoons of butter in skillet. Add stuffed chicken and cook on for 5-8 minutes on each side until nicely browned. Transfer chicken to a baking dish and bake for 10-12 minutes.
8. Remove from oven and let rest for 10 minutes. Remove twine and slice into 1-2 inch thick pieces.

butter, red onion, brussel sprouts, cayenne pepper, feta, chicken breasts, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/32342-brussel-sprout-red-onion-and-feta-stuffed-chicken (may not work)