Brie and Caramelized Onion Stuffed Chicken Breasts

Brie and Caramelized Onion Stuffed Chicken Breasts

niedziela, 16 lutego 2014

Brie and Caramelized Onion Stuffed Chicken Breasts

Time: 1 hrs 20 mins

Ingredients

• 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

Directions

• 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.