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Brie-and-Caramelized Onion-Stuffed Chicken Breasts

Source of Recipe

Cooking Light Apr/02


Recipe Introduction

Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency.

List of 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 (about 2 tbsp) or
Camembert cheese rind removed and cut
into small pieces
1/8 teaspoon salt
1/8 teaspoon pepper
4 skinless boneless chicken breast halves (4-oz ea)
2 tablespoons minced onion
1 tablespoon chopped fresh sage, or 3/4 teaspoon
dried rubbed sage
2 garlic cloves, minced
1 can no-salt, reduced fat chicken broth (10-1/2-ounce)
Sage sprigs, optional


Recipe

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.

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.

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.

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. 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)