Brie And Caramelized Onion Stuffed Chicken Breasts Recipe

• 1 tsp Extra virgin olive oil, divided
• 1 1/2 c. Sliced onion
• 4 x Garlic cloves, thinly sliced
• 2/3 c. Dry white wine, divided
• 2 ounce Brie or possibly camembert cheese, rind removed & cut into small pcs, about 2 Tbsp.
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 4 x Skinned boned chicken breast halves, 4 ounces each
• 2 Tbsp. Chopped onion
• 1 Tbsp. Minced fresh sage, or possibly 3/4 tsp. dry rubbed sage
• 2 x Garlic cloves, chopped
• 10 1/2 ounce Low-salt chicken broth Sage sprigs, optional

1. 1.
2. Heat 1/2 tsp.
3. oil in a large nonstick skillet over medium heat.
4. Add in sliced onion; saute/fry 30 min or possibly till golden.
5. Add in sliced garlic; saute/fry 5 min.
6. Stir in 1/3 c. wine; cook 5 min or possibly till liquid almost evaporates.
7. Spoon onion mix into a bowl; let cold.
8. Stir in Brie, salt, and pepper.
9. 2.
10. Cut a horizontal slit through the thickest portion of each chicken breast half to create a pocket.
11. Stuff about 1 1/2 Tbsp.
12. of the onion mix into each pocket.
13. 3.
14. Heat 1/2 tsp.
15. oil in skillet over medium-high heat.
16. Add in chicken; saute/fry 6 min on each side or possibly till chicken is done.
17. Remove chicken from skillet.
18. Set aside; keep hot.
19. 4.
20. Add in 1/3 c. wine, chopped onion, sage, and chopped garlic to skillet.
21. Cook over medium-high heat for 2 min.
22. Stir in broth.
23. Bring to a boil, and cook 7 min or possibly till reduced to 3/4 c.. Return chicken to skillet; cover and simmer 2 min or possibly till thoroughly heated.
24. Serve sauce with chicken.
25. Garnish with fresh sage, if you like.
26. Yield: 4 servings (serving size: 1chicken breast half and 3 Tbsp.
27. sauce).
28. CALORIES 220 (29% from fat);

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

Taken from cookeatshare.com/recipes/brie-and-caramelized-onion-stuffed-chicken-breasts-92223 (may not work)