Name: French Onion Stuffed Chicken Breast
Ingredients: 2 organic pasture-raised chicken breasts; 1 white or sweet onion, thinly sliced; ½ bag Vandy Crisps French Onion; Grass-fed cheese (camembert recommended); 1 tbsp butter or tallow, plus more for frying

French Onion Stuffed Chicken Breast

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Ingredients

2 organic pasture-raised chicken breasts
1 white or sweet onion, thinly sliced
½ bag Vandy Crisps French Onion
Grass-fed cheese (camembert recommended)
1 tbsp butter or tallow, plus more for frying

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Directions

Preheat oven to 350℉.
In a skillet over medium-low heat, add butter or tallow and onions. Cook slowly, stirring often, until deeply caramelized. Add a splash of water if onions begin to stick.
Butterfly the chicken breasts, then pound to an even thickness.
Pulse the Vandy Crisps in a food processor until finely ground. Transfer crumbs to a plate.
Stuff each chicken breast with caramelized onions and thin slices of cheese, then fold closed.
Press the top side (or both sides, if you like extra crunch) into the chip crumbs to coat.
Heat a cast iron skillet over medium with tallow. Sear chicken on both sides until browned.
Transfer skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165℉. Serve hot.