Stuffed Chicken Breast with Caramelized Onions
Savor the mouthwatering delight of our stuffed chicken breast, featuring a luscious filling that brings together creamy cheese and vibrant spinach. Topped with beautifully caramelized onions, this dish is a flavor explosion that’s not just a meal, but an experience! Perfect for impressing your dinner guests or treating yourself to something special!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- apple
- 700 grams of onions, quartered (24.7 oz)
- pepper
🥩Meat & Seafood(2)
- 900 grams of chicken breast (1.98 lbs)
- slices of turkey
🥛Dairy & Eggs(2)
- 70 grams of butter (4.9 tbsp)
- slices of cheese
🫙Pantry Staples(1)
- 30 grams of oil (1.06 oz)
🧂Spices & Seasonings(1)
- salt
📦Other(4)
- dates
- 30 grams of liquid caramel (1.06 oz)can be bought or made
- raisins
- walnuts
👨🍳 Instructions
- 1
Chop 700 grams of onions for 6 seconds at speed 4.
- 2
Add 30 grams of oil and 70 grams of butter to the chopped onions.
- 3
Prepare the stuffed chicken by layering bacon on plastic wrap, then place the opened chicken breast on top.
- 4
Season the chicken with salt and pepper, and add slices of cheese, turkey, apple, raisins, and walnuts.
- 5
Roll the chicken tightly and secure it with dates at the closure.
- 6
Wrap the chicken again in plastic wrap and twist the ends to secure it.
- 7
Place the wrapped chicken in the varoma and steam for 40 minutes at varoma temperature, spoon speed.
- 8
After 40 minutes, add salt, 30 grams of liquid caramel, and pepper to the caramelized onions and cook for 3 minutes at 100 degrees, speed 1.
💡 Pro Tips
- ✓Steam the wrapped chicken at exactly varoma temperature (100-120°C) because this gentle, moist heat prevents the proteins from seizing and expelling moisture, keeping the stuffing intact.technique100-120°C varoma temperature
- ✓Caramelize onions with a 7:3 oil to butter ratio (30g oil, 70g butter) because oil prevents butter from burning while butter provides the Maillard reaction compounds for deep flavor.ingredient7:3 oil to butter ratio
- ✓Rest the steamed chicken for 8-10 minutes before unwrapping to allow internal juices to redistribute and prevent the plastic wrap from tearing due to steam pressure.timing8-10 minutes
- ✓Add liquid caramel only in the final 3 minutes of onion cooking because extended heat above 100°C will break the caramel emulsion and create bitter compounds.timing3 minutes at 100°C
- ✓Pound the chicken breast to 1cm thickness before stuffing because uniform thickness ensures even cooking and prevents the thicker portions from remaining undercooked at 75°C internal temperature.technique1cm thickness
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Chicken Breast with Caramelized Onions
Savor the mouthwatering delight of our stuffed chicken breast, featuring a luscious filling that brings together creamy cheese and vibrant spinach. Topped with beautifully caramelized onions, this dish is a flavor explosion that’s not just a meal, but an experience! Perfect for impressing your dinner guests or treating yourself to something special!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- apple
- 700 grams of onions, quartered (24.7 oz)
- pepper
🥩Meat & Seafood(2)
- 900 grams of chicken breast (1.98 lbs)
- slices of turkey
🥛Dairy & Eggs(2)
- 70 grams of butter (4.9 tbsp)
- slices of cheese
🫙Pantry Staples(1)
- 30 grams of oil (1.06 oz)
🧂Spices & Seasonings(1)
- salt
📦Other(4)
- dates
- 30 grams of liquid caramel (1.06 oz)can be bought or made
- raisins
- walnuts
👨🍳 Instructions
- 1
Chop 700 grams of onions for 6 seconds at speed 4.
- 2
Add 30 grams of oil and 70 grams of butter to the chopped onions.
- 3
Prepare the stuffed chicken by layering bacon on plastic wrap, then place the opened chicken breast on top.
- 4
Season the chicken with salt and pepper, and add slices of cheese, turkey, apple, raisins, and walnuts.
- 5
Roll the chicken tightly and secure it with dates at the closure.
- 6
Wrap the chicken again in plastic wrap and twist the ends to secure it.
- 7
Place the wrapped chicken in the varoma and steam for 40 minutes at varoma temperature, spoon speed.
- 8
After 40 minutes, add salt, 30 grams of liquid caramel, and pepper to the caramelized onions and cook for 3 minutes at 100 degrees, speed 1.
💡 Pro Tips
- ✓Steam the wrapped chicken at exactly varoma temperature (100-120°C) because this gentle, moist heat prevents the proteins from seizing and expelling moisture, keeping the stuffing intact.technique100-120°C varoma temperature
- ✓Caramelize onions with a 7:3 oil to butter ratio (30g oil, 70g butter) because oil prevents butter from burning while butter provides the Maillard reaction compounds for deep flavor.ingredient7:3 oil to butter ratio
- ✓Rest the steamed chicken for 8-10 minutes before unwrapping to allow internal juices to redistribute and prevent the plastic wrap from tearing due to steam pressure.timing8-10 minutes
- ✓Add liquid caramel only in the final 3 minutes of onion cooking because extended heat above 100°C will break the caramel emulsion and create bitter compounds.timing3 minutes at 100°C
- ✓Pound the chicken breast to 1cm thickness before stuffing because uniform thickness ensures even cooking and prevents the thicker portions from remaining undercooked at 75°C internal temperature.technique1cm thickness