BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS
Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.
Provided by Geema
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
- Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
- Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
- Stir in Brie, salt and pepper.
- Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
- Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
- Remove from skillet, and 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 and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
- Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.
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