Brie-And-Caramelized Onion-Stuffed Chicken Breasts Recipe - Cooking Index
Brie-And-Caramelized Onion-Stuffed Chicken Breasts Recipe - Cooking Index
| 1 teaspoon | 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 tablespoons | |
| 1/8 teaspoon | Salt | |
| 1/8 teaspoon | Pepper | |
| 4 | Skinned boned chicken breast halves 4 ounces each | |
| 2 tablespoons | Minced onion | |
| 1 tablespoon | Chopped fresh sage or 3/4 teaspoon dried rubbed sage | |
| 2 | Garlic cloves - minced | |
| 10 1/2 oz | Low-salt chicken broth | |
| Sage sprigs - optional |
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. Garnish with fresh sage, if desired.
Source:
Cooking Light Magazine, May 1997
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