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  • Brie And Caramelized Onion Stuffed Chicken Breasts

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    Brie And Caramelized Onion Stuffed Chicken Breasts
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Extra virgin olive oil, divided
    • 1 1/2 c. Sliced onion
    • 4 x Garlic cloves, thinly sliced
    • 2/3 c. Dry white wine, divided
    • 2 ounce Brie or possibly camembert cheese, rind removed & cut into small pcs, about 2 Tbsp.
    • 1/8 tsp Salt
    • 1/8 tsp Pepper
    • 4 x Skinned boned chicken breast halves, 4 ounces each
    • 2 Tbsp. Chopped onion
    • 1 Tbsp. Minced fresh sage, or possibly 3/4 tsp. dry rubbed sage
    • 2 x Garlic cloves, chopped
    • 10 1/2 ounce Low-salt chicken broth Sage sprigs, optional

    Directions

    1. 1. Heat 1/2 tsp. oil in a large nonstick skillet over medium heat. Add in sliced onion; saute/fry 30 min or possibly till golden. Add in sliced garlic; saute/fry 5 min. Stir in 1/3 c. wine; cook 5 min or possibly till liquid almost evaporates. Spoon onion mix into a bowl; let cold. Stir in Brie, salt, and pepper.
    2. 2. Cut a horizontal slit through the thickest portion of each chicken breast half to create a pocket. Stuff about 1 1/2 Tbsp. of the onion mix into each pocket.
    3. 3. Heat 1/2 tsp. oil in skillet over medium-high heat. Add in chicken; saute/fry 6 min on each side or possibly till chicken is done. Remove chicken from skillet. Set aside; keep hot.
    4. 4. Add in 1/3 c. wine, chopped onion, sage, and chopped garlic to skillet. Cook over medium-high heat for 2 min. Stir in broth. Bring to a boil, and cook 7 min or possibly till reduced to 3/4 c.. Return chicken to skillet; cover and simmer 2 min or possibly till thoroughly heated. Serve sauce with chicken.
    5. Garnish with fresh sage, if you like.
    6. Yield: 4 servings (serving size: 1chicken breast half and 3 Tbsp. sauce). CALORIES 220 (29% from fat);

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