Brie-and-Caramelized Onion-Stuffed Chicken Breasts
Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency
1 teaspoon olive oil, divided
1-1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into smallpieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10-1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)
YIELD: Serves 4
COURSE: Chicken & Other Birds
- 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.
- 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.
- 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.
- 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.