CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CARAMELIZED ONION AND BRIE STUFFED CHICKEN

Shelly's
recipe box

Printview my recipes
this recipe viewed 26 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


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.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Brie-and-caramelized Onion-stuffed Chicken Breasts
   by sgre52160



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 t




Brie With Caramelized Onion Chutney
   by ICOOK2



2 Tbs. butter 1 medium onion; thinly sliced and cut in half 1/2 C. dried cranberries 1 Tbs. packed brown sugar 1 Tbs. white balsamic vinegar vegetable oil 1 (15 oz.) round Brie cheese 1/




Brie And Caramelized Onion Bake
   by sgre52160



2 large Vidalia or yellow onions, sliced thin 1 Tablespoon olive oil Pinch of sugar Pinch of salt 1 sheet of frozen puff pastry, thawed 1 (8 ounce) Brie wheel 1 large egg, slightly beaten Car




Caramelized Onion And Brie Palmiers
   by sgre52160



4 med.-sized onions, sliced thin 1/4 cup butter 3 tbsp packed brown sugar 1/2 tsp salt 1 tsp white wine vinegar 2 sheets puff pastry, fully thawed 8 oz. brie cheese (weight without rind), chopp




Brie Baked - Caramelized Onion
   by KitchenMagician



Serves 8 to 12. 1 round sourdough bread 2 Vidalia onions (or 1 Spanish onion) 2 T. butter 1 clove garlic, minced 1/4 tsp. salt 1/4 tsp. black pepper 2 T. granulated sugar 1/4 c. Sherry 1 t





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.