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Chicken Breasts Filled with Onion Jam


Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.

  • Servings: 4

Source: Martha Stewart Living, November 1998


  • 4 boneless, skinless chicken-breast halves
  • Onion Jam
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 3/4 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 2 tablespoons balsamic vinegar
  • Olive-oil cooking spray


  1. Place each piece of chicken between two 12-inch squares of plastic wrap. Using a meat pounder, pound to a 1/4-inch thickness.

  2. Spread 1/4 cup onion jam over each breast, and fold breast in half. Season both sides with salt and pepper.

  3. Coat a saute pan with cooking spray, and set over medium-high heat. Place chicken in pan; cook until golden on bottom, about 2 minutes. Turn, and cook until the other side is golden, about 3 minutes.

  4. Add wine, and cook 1 minute. Add stock; reduce heat to medium. Cover; cook until chicken has cooked through, 5 to 6 minutes. Transfer the chicken to a plate.

  5. Add balsamic vinegar to pan; turn heat to high. Reduce liquid to 1/2 cup, 7 to 10 minutes. Drizzle sauce over chicken, and serve.

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