Recipe - Brie-And-Caramelized Onion-Stuffed Chicken Breasts

1 teaspoon Olive oil; divided
1 One half cup Sliced onion
4 Garlic cloves; thinly cut or sliced up
2/3 cup Dry white wine; divided
2 ounce Brie or camembert cheese;
rind removed & cut into
small pieces, about 2
tablespoons
1/8 teaspoon Salt
1/8 teaspoon Pepper
4 Skinned boned chicken breast
halves; 4 ounces each
2 tablespoon Minced onion
1 tablespoon Chopped fresh sage; or 3/4
teaspoon dried rubbed sage
2 Garlic cloves; minced
10 One half ounce Lowsalt chicken broth
Sage sprigs; optional

1. Heat One half teaspoon oil in a large nonstick skillet over medium heat. Add
cut or sliced up onion; saute 30 minutes or until golden brown. Add cut or sliced up 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 One half tablespoons of
the onion mixture into each pocket. 3. Heat One half teaspoon oil in skillet
over mediumhigh 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
mediumhigh heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7
minutes or until reduced to Three fourths cup. Return chicken to skillet; cover and
simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1
chicken breast half and 3 tablespoons sauce). CALORIES 220 (29% from fat);
FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER
1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer
4paws@netrax.net on JUL 21, 1997

Recipe by: Cooking Light Magazine, May 1997

Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 9,
1998