Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Categories: Chicken

Serves: 4 Servings

Ingredients:

1 ts Olive oil; divided
1 1/2 c Sliced onion
4 Garlic cloves; thinly sliced
2/3 c Dry white wine; divided
2 oz Brie or camembert cheese;
-rind removed & cut into
-small pieces, about 2
-tablespoons
1/8 ts Salt
1/8 ts Pepper
4 Skinned boned chicken breast
-halves; 4 ounces each
2 tb Minced onion
1 tb Chopped fresh sage; or 3/4
-teaspoon dried rubbed sage
2 Garlic cloves; minced
10 1/2 oz Low-salt chicken broth
Sage sprigs; 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). CALORIES 220 (29% from fat);
FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER
1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer
<4paws@netrax.net> on JUL 21, 1997

Recipe by: Cooking Light Magazine, May 1997

Posted to MC-Recipe Digest by "M. Hicks" on Feb 9,
1998

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