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

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
French

INGREDIENTS:

  • 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 small pieces (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)

DIRECTIONS:

  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. Garn

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