Recipe of Stuffed chicken for New Year's Eve.

Ingredients

• 1 boneless chicken
• 6 medium onions
• 6 tablespoons sugar
• 6 thin slices of cheese
• 6 thin slices of bacon
• 6 dried tomatoes in a jar
• 1 tsp thyme
• 1 tsp ground black pepper
• Sal
• Olive oil.

Directions

1. 1

   Peel the onions, cut them into julienne strips and put them in a saucepan (or pan) with a drizzle of olive oil. Cook them over low heat and covered for half an hour. Mix them lightly from time to time. When they are transparent and soft, add the sugar.

2. 2

   Mix to integrate the sugar into the preparation and continue cooking over high heat and without a lid. The onions will turn golden, little by little. Check that they do not dry out or stick together. Remove them from the heat when they have a soft golden color and are caramelized.

3. 3

   In addition, spread the boneless chicken on the cutting board, open it wide by making light cuts in the breasts to cover the hollow parts. Season it with pepper, thyme and salt. Transfer it to a pyrex and put the well-distributed caramelized onion on top.

4. 4

   Cover the onion layer with slices of cheese placed side by side. Add the bacon slices, also placing them side by side until all the cheese is covered. Drain the tomatoes from the liquid in the jar and place them on the bacon, one next to the other, forming a horizontal strip.

5. 5

   Roll up the chicken very carefully and tie it with thread to ensure that it is firm. Brush your skin with olive oil and wrap it with a piece of silver paper. Cool it in the fridge, inside the pyrex, until ready to cook.

6. 6

   As I prepared it in time, it was in the fridge for almost a whole day. Cook it in a preheated oven at 180°C for approximately 45 minutes. Remove the silver foil from the top so that the chicken is browned (about 20 - 25 minutes, approximately) and pour a splash of white wine on top.

7. 7

   Turn the chicken over, add another splash of white wine and let it brown (another 20 - 25 minutes). Remove it from the oven, remove the thread and cut it into slices for serving.

8. 8

   I accompanied them with sliced potatoes, cooked in the oven inside a pyrex with a splash of white wine, and seasoned with pepper and salt. An exquisite recipe!!!!