Chicken breasts stuffed with red onion

Ingredients

• 700 g Chicken breast, pounded slightly
• 2 pcs Red onion, finely sliced
• 230 ml Chicken stock, low sodium
• 2 tbsp Olive oil
• 2 tbsp All purpose flour
• 1 tbsp Soy sauce
• 1 tsp Sage, dried, crushed
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Heat 0.5 tablespoons of the olive oil in a large skillet over medium-high heat.
2. Once heated, add onion and sage.
3. Cook, while stirring occasionally, until the onion is soft and golden brown.
4. Add soy sauce and cook for 1 minute more or until reduced.
5. Cut each chicken breast horizontally about ¾ of the way through, and gently pound with a mallet to make slightly thinner.
6. Season with salt and pepper.
7. Carefully stuff each chicken breast with about ¼ of the onion mixture.
8. Insert a few toothpicks to secure the chicken breast closed.
9. Heat the remaining olive oil in the same skillet over medium-high heat.
10. Add the stuffed chicken breasts then cook until browned and golden, about 6-7 minutes per side.
11. Use a fork and spatula to position the breasts to brown the sides too.
12. Transfer the browned chicken breasts to a plate then cover with foil to keep warm.
13. Preheat the oven to 200°C.
14. Add the stock in the skillet.
15. Cook for 2-3 minutes over medium-high heat, and using a spatula or wooden spoon, scrape out any browned bits from cooking the chicken.
16. Remove some of the stock into a small bowl then mix with flour.
17. Add the mixture back to the skillet and reduce the heat to low.l
18. Whisk until the sauce thickens, about 1-2 minutes.
19. Take a baking dish deep enough to place the chicken into, then add the sauce over to coat all around.
20. Cover the dish with aluminium foil then bake the chicken in the preheated oven until the chicken is cooked through, or chicken juices run clear.
21. When done, remove from the oven then cover with foil to keep warm.
22. Remove toothpicks before serving.