Ingredients

Directions


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.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

Butter Chicken Masala

Much of the unique flavour of this curry depends on using the best quality butte...

Serves 4
Main courses

Cheese & Tomato Macaroni with Broccoli

This is a great option for anyone who loves macaroni and cheese without all of t...

Serves 4
Main courses

Beef Rolls in Tomato Ragù

This is traditionally made every Sunday in all regions of southern Italy. The to...

Serves 4-6
Main courses

Prawn Bisque

Recipe by Luyanda Mafanya - Cook...

Sides & Nibbles

Cauliflower Cheese

This recipe uses a classic cheese sauce, which is the basis for so many dishes t...

Serves 4-6
Main courses

Buttered Roast Chicken

Recipe by Bibby's Kitch...

Serves 6
Desserts

Farmette’s Farmhouse Tres Leches Cake

This recipe was created by our friend, Imen McDonnell (...

Serves one 8-inch layer cake