Stuffed Onion Chicken Breast with Herb Butter Onion Chutney

Peel the onions and cut them into fine strips. Chop the garlic finely. Melt the butter in a large saucepan and braise the onions in salt, pepper and thyme for about 30 minutes over medium heat.

Then add the sugar and balsamic vinegar and simmer for at least another 30 minutes on low heat until the balsamic vinegar is overcooked.

Put the onion chutney in hot rinsed glasses. Keep cool after opening.

Wash and pat the chicken breast fillets. Cut in with a sharp knife at a distance of 2-3cm (do not cut through). Salt and pepper everything.

Peel, halve and cut the onion into fine rings. Fill 1-2 rings in each gap. Then also spread or press a thin piece of herb butter into each gap (best if the herb butter is still cold).

Grill the chicken breasts on both sides on medium heat, rotating carefully, until cooked. Serve with the chutney.