This is one of those recipes that really elevates a plain chicken breast, but also seems daunting for a weeknight meal. When I decide I want to make these, I try to plan ahead and caramelize the onions the night before, which makes prep *much* faster for this dish! It is always a hit! Enjoy!
Brie and Caramelized Onion-Stuffed Chicken Breasts
From Cooking Light, May 1996
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, cut into 4 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
10 1/2 oz low-sodium chicken broth
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 salt and pepper.
2. If chicken breasts are large (8oz), cut in half, then pound to about 1/2 inch thickness with a meat mallet. 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 and a piece of brie 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.
Total Fat: 6.3 g
Saturated Fat: 2.8 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.8 g
Cholesterol: 78.2 mg
Sodium: 262.8 mg
Potassium: 435.3 mg
Total Carbohydrate: 6.4 g
Dietary Fiber: 1.0 g
Sugars: 0.1 g
Protein: 28.5 g