Shelly's Recipe

BRIE-AND-CARAMELIZED ONION-STUFFED CHICKEN BREASTS

Category: Chicken

1 tsp olive oil, divided
1-1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 oz Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tbsp)
1/8 tsp salt
1/8 tsp pepper
4 (4-oz) skinned, boned chicken breast halves
2 tbsp minced onion
1 tbsp chopped fresh or 3/4 tsp dried rubbed sage
2 garlic cloves, minced
1 (10-1/2-oz) can low-salt chicken broth

Heat 1/2 tsp oil in a large nonstick skillet over medium heats. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 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. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 tbsp of the onion mixture into each pocket. Heat 1/2 tsp oil in skillet over medium-high heats. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

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. Serves 4