Goat Cheese Stuffed Chicken

Step 1

Melt your butter in a large skillet over medium heat.

Step 2

Add your onions to the pan; stir to coat.

Step 3

Check on your onions every 10 minutes or so and give them a stir; lower the heat to medium / medium low as you cook so you don't burn your onions.

Step 4

At around 50 minutes, add 1/4 cup of balsamic vinegar. Continue to stir the onions for a few more minutes.

Step 5

Remove from heat and let cool.

Step 6

Once the caramelized onions have cooled, combine the onions with the goat cheese. Mix well.

Step 7

In a bowl, whisk together your egg and milk.

Step 8

Place 2 - 3 Tablespoons of the goat cheese mixture on each tenderloin. Be as generous as you can without making it too difficult to roll.

Step 9

Once your chicken is rolled, dip it in the egg mixture, then coat with bread crumbs. Set aside until all your tenderloins are rolled.

Step 10

When you're ready to start cooking, heat vegetable oil in a skillet and pan fry the chicken to give a nice golden color on the bread crumbs. You don't need to cook the chicken all the way through, it will also go in the oven.

Step 11

Once they are golden brown, remove from heat. You'll be doing these in batches; add more oil as needed.

Step 12

Finish cooking the chicken in the oven at 350 degrees until they are cooked all the way through. Chicken should register 165 degrees to be considered done. This should take 10 - 15 minutes.

Step 13

When your chicken is ready for the dinner table, take any leftover of the goat cheese mixture and whisk together with 1/4 cream over low heat. Once the goat cheese has liquefied, spoon over your chicken.