Brie And Caramelized Onion Stuffed Chicken Breasts

• 2 teaspoons olive oil, divided
• 1 1/2 cups sweet onions, sliced
• 4 garlic cloves, thinly sliced
• 2/3 cup dry white wine, divided
• 3 ounces brie cheese, rind removed, cut into small pieces
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 2 tablespoons onions, minced
• 3/4 teaspoon dried sage
• 2 garlic cloves, minced
• 10 ounces low sodium chicken broth

1. Heat 1 teaspoon olive oil in a skillet over medium heat.
2. Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
3. Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
4. Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
5. Stir in Brie, salt and pepper.
6. Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
7. Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
8. Heat 1 tablespoon olive oil in skillet over medium-high heat.
9. Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
10. Remove from skillet, and keep warm.
11. Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
12. Cook over medium high heat for 2 minutes.
13. Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
14. Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

olive oil, sweet onions, garlic, dry white wine, brie cheese, salt, pepper, chicken, onions, sage, garlic, chicken broth

Taken from www.food.com/recipe/brie-and-caramelized-onion-stuffed-chicken-breasts-198868 (may not work)