Brie-And-Caramelized Onion-Stuffed Chicken Breasts

• 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)

1. 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.
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; saute 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.

olive oil, onion, garlic, white wine, camembert cheese, salt, pepper, onion, sage, garlic, lowsalt chicken broth

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