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Mediterranean Stuffed Chicken with Onion Pan Sauce

Ingredients

  • 4 Maple Leaf Prime® Boneless Chicken Breast
  • 1 package (100 g) goat cheese, softened
  • 1/4 cup (60 mL) diced roasted red peppers
  • 2 tbsp (30 mL) fresh chopped parsley
  • 1 tbsp (15 mL) Knorr® Onion Soup Mix
  • 2 tbsp (30 mL) Western Family pure olive oil
  • Onion Pan Sauce:
  • 1/4 cup (60 mL) Knorr® Simply Chicken Broth
  • 1/2 cup (125 mL) water
  • 2 tbsp (30 mL) Knorr® Onion Soup Mix
  • 1 tbsp (15 mL) Western Family butter
  • 2 tbsp (30 mL) fresh chopped parsley

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Mix goat cheese with red peppers, parsley and onion soup mix until combined.
  2. Cut a slit, horizontally in each chicken breast to form a pocket. Stuff 1/4 of the mixture into each pocket.
  3. Heat oil in large skillet set over medium heat. Cook chicken breast for 2 minutes per side or until golden. Transfer to prepared baking sheet, reserving skillet to make the pan sauce.
  4. Bake for 15 minutes or until chicken is cooked through and juices run clear when pierced. Let stand for 10 minutes.
  5. Onion Pan Sauce: Meanwhile, add chicken broth to reserved skillet set over medium-high heat. Cook until reduced by half. Stir in water and soup mix. Bring to a simmer. Reduce heat to low. Simmer for 1 minute. Remove from heat. Swirl in butter until just melts into sauce. Stir in remaining parsley.
  6. Slice chicken crosswise on diagonal to serve. Spoon sauce over chicken.
Tips: Serve chicken with wholegrain rice and a fresh green salad, for a light flavorful meal.
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Mediterranean Stuffed Chicken with Onion Pan Sauce

Ingredients

  • 4 Maple Leaf Prime® Boneless Chicken Breast
  • 1 package (100 g) goat cheese, softened
  • 1/4 cup (60 mL) diced roasted red peppers
  • 2 tbsp (30 mL) fresh chopped parsley
  • 1 tbsp (15 mL) Knorr® Onion Soup Mix
  • 2 tbsp (30 mL) Western Family pure olive oil
  • Onion Pan Sauce:
  • 1/4 cup (60 mL) Knorr® Simply Chicken Broth
  • 1/2 cup (125 mL) water
  • 2 tbsp (30 mL) Knorr® Onion Soup Mix
  • 1 tbsp (15 mL) Western Family butter
  • 2 tbsp (30 mL) fresh chopped parsley

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Mix goat cheese with red peppers, parsley and onion soup mix until combined.
  2. Cut a slit, horizontally in each chicken breast to form a pocket. Stuff 1/4 of the mixture into each pocket.
  3. Heat oil in large skillet set over medium heat. Cook chicken breast for 2 minutes per side or until golden. Transfer to prepared baking sheet, reserving skillet to make the pan sauce.
  4. Bake for 15 minutes or until chicken is cooked through and juices run clear when pierced. Let stand for 10 minutes.
  5. Onion Pan Sauce: Meanwhile, add chicken broth to reserved skillet set over medium-high heat. Cook until reduced by half. Stir in water and soup mix. Bring to a simmer. Reduce heat to low. Simmer for 1 minute. Remove from heat. Swirl in butter until just melts into sauce. Stir in remaining parsley.
  6. Slice chicken crosswise on diagonal to serve. Spoon sauce over chicken.
Tips: Serve chicken with wholegrain rice and a fresh green salad, for a light flavorful meal.