Brie and Caramelized Onion Stuffed Chicken Breasts
photo by Midwest Maven
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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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Reviews
-
This chicken dish was excellent, we totally loved it last night. After reading the other 2 reviews I closed the pocket opening with toothpicks while cooking the chicken and the filling stayed in, worked fine. Loved the brie with the flavor from the wine, great dish:) Thanks for sharing, will definitely make this again! Made for ZWT3.
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I was only going to give this 4 stars because the filling totally came out while sauteeing the chicken breast. So I improvised and kept the chicken in the pan and added fresh sage and white wine. I did not add more onion, garlice or the chicken broth. The caramelized onions I used were actually caramelized leeks from another recipe. So - when I put the chicken and wine, chesse, leek sauce over rice - it was heavenly. Great combination of flavors. I don't think that leaving out the broth, and extra onions and garlic detracted from the dish in any way. I will make this again!
Tweaks
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I used shallots I had left and red onion minced. I used a very dark horse chard for the wine, and I have a preference to tenderize my chicken with every recipe I use, so I flattened out the breasts and instead of cutting a pocket I folded the onion mixture into the chicken and used toothpicks as well to hold it in place.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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