Brie-And-Caramelized Onion-Stuffed Chicken Breasts
Ingredients
- 1 ts Olive oil divided
- 1 1/2 c onion Sliced
- 4 cloves garlic thinly sliced
- 2/3 c Dry white wine divided
- 2 oz Brie or camembert cheese
- 1/8 ts Salt
- 1/8 ts Pepper
- 4 Skinned boned chicken breast
- 2 tb Onion minced
- 1 tb fresh sage Chopped
- 2 Garlic minced
- 10 1/2 oz Low-salt chicken broth
- Sage optional
Instructions
- 1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.
- 2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.
- 3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
- 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.
- Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).
