Step 1: Marinate the Chicken

1. Take 2 chicken breasts and carefully make a pocket in each piece for the filling. Do not cut all the way through.
2. In a bowl, mix mustard, cream, salt, chili flakes, oregano, and oil. Coat the chicken breasts with this marinade from all sides.
3. Let the chicken rest for at least 20 to 30 minutes. If you have more time, you can marinate it for 1 to 2 hours for better flavor.
4. —

Step 2: Prepare the Butter Cheese Filling

1. In a pan, melt butter on low heat. Add chopped onion and cook for 1 to 2 minutes until soft.
2. Add chopped spinach and cook until it slightly wilts. Then add cheese, chopped jalapeño, cream, salt, and black pepper.
3. Mix until the filling becomes creamy and slightly thick. Let it cool a little before stuffing the chicken.
4. —

Step 3: Stuff the Chicken

1. Take the marinated chicken breasts and fill each pocket with the butter cheese filling.
2. Do not overfill, or the filling may come out while frying. You can use toothpicks to close the edges if needed.
3. —

Step 4: Coat the Chicken

1. Prepare three coating layers.
2. In one plate, add plain flour.
3. In a bowl, beat 1 egg.
4. In another plate, mix breadcrumbs with cornflour, salt, chili flakes, and oregano.
5. Coat each stuffed chicken breast first in flour, then dip in egg, and finally coat well with the breadcrumb mixture.
6. Press gently so the coating sticks properly.
7. —

Step 5: Fry the Stuffed Chicken

1. Heat oil in a pan on medium heat. Add the coated chicken and fry until golden brown and crispy from outside.
2. Cook on medium-low heat so the chicken cooks properly from inside without burning the coating.
3. Once done, remove and place on a paper towel. Let it rest for a few minutes before serving.
4. —

Step 1: Caramelize the Onions

1. Heat olive oil in a pan and add sliced onions.
2. Cook on medium flame until the onions become soft and translucent. Add salt and black pepper, then continue cooking for 4 to 5 minutes.
3. Once the onions start turning brown, add chopped garlic, red chili flakes, and Italian pasta seasoning.
4. Mix well and cook until the onions become deeply caramelized and fragrant.
5. —

Step 2: Make It Creamy

1. Add a little reserved pasta water to the onions and let it cook on low flame for 8 to 9 minutes. This helps the onions soften more and creates a flavorful base.
2. If the mixture becomes too dry, add more pasta water little by little.
3. Once the onions and garlic are soft, add cream, parmesan cheese, and chili oil. Mix well and let the sauce come to a gentle boil.
4. —

Step 3: Add the Spaghetti

1. Add the boiled spaghetti and chopped parsley.
2. Toss everything together until the spaghetti is coated in the creamy caramel onion sauce.
3. Taste and adjust salt, pepper, or chili flakes if needed.
4. —

How to Make the White Sauce

1. In a small pan, melt butter. Add chopped onion and sauté until soft.
2. Add cream and milk, then mix well. Add salt, chili flakes, black pepper, oregano, and chicken powder.
3. Cook on low heat until the sauce becomes slightly thick and creamy.
4. Do not overcook, because the sauce will thicken more as it cools.
5. —

How to Serve

1. Place a portion of creamy caramel onion spaghetti on a plate. Add the fried stuffed chicken on top.
2. Pour the warm white sauce over the chicken. Garnish with a little oregano, parsley, chili flakes, or parmesan cheese if you like.
3. Serve hot with sautéed vegetables, garlic bread, roasted potatoes, or a fresh salad.