| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 2 |
c |
Sliced onion |
| 2 |
|
Minced garlic cloves |
| 1/3 |
c |
White wine |
| 2 |
oz |
Brie cheese |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
White wine |
| 1 |
tb |
Minced sage |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Fresh chopped parsley |
|
|
Salt and pepper |
INSTRUCTIONS
STUFFING
CHICKEN
Directions: To make the stuffing, heat the olive oil and butter in a
large saut. pan. Add the sliced onion and cook over medium heat for
20-25 minutes until caramelized. Add the garlic and saut. for three
minutes, then add the white wine and simmer for 5 minutes. Remove pan
from heat and stir in the brie cheese. Make a horizontal cut into
each chicken breast to form a pocket. Stuff about 2 T. of the onion
stuffing into each pocket. Heat the 2 T. of olive oil in a saut. pan
and cook the chicken breasts for about 5 minutes on each side. Add
the white wine, sage, and chicken stock and bring to a simmer. Cover
the pan and cook for 5 minutes longer. Place on a plate and garnish
with the fresh parsley, salt, and pepper.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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