Apple-stuffed chicken breast with caramelized onion

Since I have never planned menus ahead of time, sometimes I can't decide the menu for a meal. On average, I go to the grocery store once a week, and I try to buy mostly seasonal & on-sale ingredients. The menu for a day is always based on the ingredients I have on hand, and it often comes together at the last minute when I check the fridge before starting to cook. I also want to use ingredients without waste. Combining this with that, and using anything sitting in my fridge to make a last meal, brings me to new discoveries of food.

These apple-stuffed chicken breasts came to me when my fridge was almost out of ingredients for a familiar meal. I was greatly rewarded with this meal. The apple added a juicy, fruity flavor to the chicken breast. The caramelized onion adds extra flavor to the dish.
I can't wait to send this to the Original Recipes- Culinarty Round-Up Event hosted by Culinarty by Lore

Ingredients:
Serves 2

1 skinless, boneless chicken breast half
1 medium apple, cored and sliced, soaked in cold, lightly salted water to prevent browning
4 bacon strips
1 tbsp butter, cut into small cubes
1 tbsp honey
freshly ground sea salt and pepper
2 tbsp white wine

For caramelized onion:
1 onion, sliced
1 tsp brandy
1/2 tsp honey
freshly ground sea salt
1 tbsp olive oil

fresh parsley for garnish (optional)

Method:

Preheat the oven to 375

1) In a frying pan, lay the bacon strips side by side. Turn the stove to medium heat, cook bacon until they are haft-cooked, brown but not crispy. Remove bacon from the pan.

2) Slice chicken breast horizontally into 2 slices. Place each slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly. Remove plastic wrap. Sprinkle with salt and pepper.

3) Place half of apple on each slice of chicken breast, sprinkle honey over apple, top with butter cubes. Roll and wrap with chicken breast. Then wrap outside with half-cooked bacon strips. Secure with toothpicks.

4) Pour white wine into a baking sheet, place rolls and bake 20~30 minutes or until the bacon is crispy and the meat is cooked through.

5) Meanwhile, caramelize onion. Heat the olive oil in a skillet over medium heat, add the onion and cook, stirring often 2 to 3 minutes. Add honey, brandy and sea salt and stir, cook slowly until onion is tender and brown, 15~20 minutes.

6) Remove toothpicks from rolls, place on a layer of caramelized onion. Garnish with fresh parsley.

Itadakimasu ! (*)

(*) A Japanese expression of gratitude before meal

Besides, don't forget to check out my new projects being updated soon to Etsy! These tea towels would be great gifts to your host for the holiday!

And here is some other embroidery I'm working on!