Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Recipe Ingredients

1 teaspoon	5ml	Olive oil - divided
1 1/2 cups	93g / 3.3oz	Sliced onion
4		Garlic cloves - thinly sliced
2/3 cup	157ml	Dry white wine - divided
2 oz	56g	Brie or camembert cheese rind removed and cut into small pieces about 2 tablespoons
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
4		Skinned boned chicken breast halves 4 ounces each
2 tablespoons	30ml	Minced onion
1 tablespoon	15ml	Chopped fresh sage or 3/4 teaspoon dried rubbed sage
2		Garlic cloves - minced
10 1/2 oz	298g	Low-salt chicken broth
		Sage sprigs - optional

Recipe 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.

Source:
Cooking Light Magazine, May 1997

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