Caramelized Onion and Gouda Stuffed Chicken

Recipe View **Caramelize the Onions (45-55 minutes):** Melt butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring frequently, until they soften and turn a rich, golden-brown color. Reduce heat to low and continue cooking, stirring occasionally, until the onions are deeply caramelized and sweet, about 40-50 minutes. Be patient and avoid burning – adjust heat as needed. Remove from heat and set aside to cool slightly.

Recipe View **Prepare the Oven (5 minutes):** Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.

Recipe View **Stuff the Chicken (10 minutes):** Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast. Stuff each pocket with 1-2 slices of Gouda cheese (depending on size) and approximately 1 tablespoon of the caramelized onions. Be sure not to overstuff.

Recipe View **Coat the Chicken (5 minutes):** Place seasoned coating mix in a shallow dish. Dredge each stuffed chicken breast in the coating mix, ensuring it's evenly coated on all sides. Gently press the coating to adhere.

Recipe View **Bake (20-30 minutes):** Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the breast should read 165 degrees F (74 degrees C).

Recipe View **Rest (5 minutes):** Remove chicken from oven and let rest for 5 minutes before serving.