Brie-and-caramelized onion-stuffed chicken breasts

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil; divided
1½ cup Sliced onion
4 Garlic cloves; thinly sliced
⅔ cup Dry white wine; divided
2 ounces Brie or camembert cheese; rind removed & cut into small pieces, about 2 tablespoons
⅛ teaspoon Salt
⅛ 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
10½ ounce Low-salt chicken broth
Sage sprigs; optional

Directions

1. Heat ½ 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 ⅓ 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 1½ tablespoons of the onion mixture into each pocket. 3. Heat ½ 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 ⅓ 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 ¾ cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce). CALORIES 220 (29% from fat); FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER 1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer <4paws@...> on JUL 21, 1997

Recipe by: Cooking Light Magazine, May 1997 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 9, 1998

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