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Goat Cheese Stuffed Chicken with Caramelized Onions and Balsamic Vinegar Recipe

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★★★★★

4.4 from 74 reviews

Delicious goat cheese stuffed chicken tenderloins with caramelized onions and a creamy balsamic goat cheese sauce, pan-fried to golden perfection and finished in the oven for juicy, flavorful results.

Ingredients

Scale

For the Caramelized Onions

  • 2 tablespoons butter
  • 2–3 onions, chopped (Vidalia recommended)
  • 1/4 cup balsamic vinegar

For the Chicken

  • 8 oz log of goat cheese
  • 2 lbs chicken tenderloins
  • 1 large egg
  • 1 tablespoon milk
  • 2 cups panko bread crumbs
  • 2 tablespoons vegetable oil
  • 1/4 cup heavy whipping cream

Instructions

  1. Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onions and stir to coat them in butter. Lower the heat to medium or medium-low to avoid burning. Stir the onions every 10 minutes until golden and soft, which should take about 50 minutes. Near the end, add 1/4 cup of balsamic vinegar and stir for a few more minutes. Remove from heat and allow onions to cool.
  2. Prepare the Goat Cheese Mixture: Once the caramelized onions have cooled, combine them with the goat cheese in a bowl and mix thoroughly until well combined.
  3. Prepare the Egg Wash: In a separate bowl, whisk together the large egg and 1 tablespoon of milk. This will be used to help the bread crumbs stick to the chicken.
  4. Stuff the Chicken Tenderloins: Lay each chicken tenderloin flat and place 2 to 3 tablespoons of the goat cheese and onion mixture on it. Be generous but careful not to overfill so the chicken can be easily rolled.
  5. Roll and Coat Chicken: Roll up each stuffed tenderloin tightly. Dip each roll in the egg wash, then coat evenly with the panko bread crumbs. Set aside as you prepare the rest.
  6. Pan-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry the chicken rolls in batches, turning occasionally until the bread crumbs are golden brown on all sides. You don’t need to cook the chicken fully at this stage. Add more oil if necessary between batches.
  7. Finish Cooking in the Oven: Preheat oven to 350°F (175°C). Transfer the pan-fried chicken rolls to a baking dish or tray and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  8. Prepare the Creamy Goat Cheese Sauce: While the chicken bakes, take any leftover goat cheese and onion mixture and whisk it together with 1/4 cup of heavy whipping cream over low heat. Stir continuously until the goat cheese melts and the sauce is smooth.
  9. Serve: Remove the chicken from the oven and plate. Spoon the warm creamy goat cheese sauce over the stuffed chicken tenderloins and serve immediately.

Notes

  • Use Vidalia onions or other sweet onions for the best caramelized flavor.
  • Make sure not to overfill the chicken rolls to prevent the filling from leaking.
  • Check internal temperature of chicken with a meat thermometer to ensure food safety.
  • Panko crumbs create a crispier crust than regular breadcrumbs.
  • The creamy goat cheese sauce can be reheated gently for leftovers.

Keywords: goat cheese stuffed chicken, caramelized onions, panko breaded chicken, creamy goat cheese sauce, stuffed chicken tenderloins

Find it online: https://cookcrisis.com/goat-cheese-stuffed-chicken-with-caramelized-onions-and-balsamic-vinegar-recipe/