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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp olive oil, divided
1 large onion, sliced thin, about 4 cups
1/2 tsp salt
1/4 tsp pepper
4 garlic cloves, thinly sliced
3/4 cup white wine, divided
about 6 oz of Brie cheese, rind removed and cut into slices
4 boneless, skinless chicken breast halves
1 tsp dried sage
1 cup chicken stock
Preheat ovenn to 350.
In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add sliced onion, salt and pepper and saute for 20 - 30 minutes or until golden brown. Add sliced garlic saute 5 minutes. Stir in 1/4 cup of wine and cook 5 minutes or until liquid almost evaporates. Spoon 3/4 of the onion mixture into a bowl and the remaining 1/4 into another bowl - reserving for the sauce. Let onion mixture cool.
Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff about 1 to 2 tbsp of the onion mixture into each pocket along with a slice of the Brie cheese.
In the same saute pan that the onions were cooked in, add about 1 tablespoon of olive oil over medium-high heat. Add chicken in batches and brown chicken on each side; about 3 to 4 minutes per side. Remove chicken and place on a large baking sheet. Finish cooking the chicken in the oven for about 15 minutes or until the thickest part of the chicken registers about 165 degrees on a thermometer. Make sure you are testing the temperature of the chicken and not the stuffing.
Meanwhile, in the same saute pan, add the reserved 1/4 of the onion mixture and 1/2 cup wine. Bring to a boil and reduce for about 3 to 5 minutes. Add the sage and chicken stock and continue boiling for an additional 4 to 5 minutes. Add the butter and stir to melt.
Remove the chicken from the oven and place on a platter. Spoon sauce over the top and serve. Serves 6
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CARAMELIZED ONION AND BRIE STUFFED CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp olive oil, divided
1 large onion, sliced thin, about 4 cups
1/2 tsp salt
1/4 tsp pepper
4 garlic cloves, thinly sliced
3/4 cup white wine, divided
about 6 oz of Brie cheese, rind removed and cut into slices
4 boneless, skinless chicken breast halves
1 tsp dried sage
1 cup chicken stock
Preheat ovenn to 350.
In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add sliced onion, salt and pepper and saute for 20 - 30 minutes or until golden brown. Add sliced garlic saute 5 minutes. Stir in 1/4 cup of wine and cook 5 minutes or until liquid almost evaporates. Spoon 3/4 of the onion mixture into a bowl and the remaining 1/4 into another bowl - reserving for the sauce. Let onion mixture cool.
Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff about 1 to 2 tbsp of the onion mixture into each pocket along with a slice of the Brie cheese.
In the same saute pan that the onions were cooked in, add about 1 tablespoon of olive oil over medium-high heat. Add chicken in batches and brown chicken on each side; about 3 to 4 minutes per side. Remove chicken and place on a large baking sheet. Finish cooking the chicken in the oven for about 15 minutes or until the thickest part of the chicken registers about 165 degrees on a thermometer. Make sure you are testing the temperature of the chicken and not the stuffing.
Meanwhile, in the same saute pan, add the reserved 1/4 of the onion mixture and 1/2 cup wine. Bring to a boil and reduce for about 3 to 5 minutes. Add the sage and chicken stock and continue boiling for an additional 4 to 5 minutes. Add the butter and stir to melt.
Remove the chicken from the oven and place on a platter. Spoon sauce over the top and serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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