Brie-and-Caramelized Onion-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, butter consistency. 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; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 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; sauté 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.
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