Brie-and-caramelized Onion-stuffed Chicken Breasts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | t | Olive oil, divided |
| 1 1/2 | c | Sliced onion |
| 4 | Garlic cloves, thinly sliced | |
| 2/3 | c | Dry white wine, divided |
| 2 | oz | Brie or camembert cheese |
| rind removed & cut into | ||
| small pieces about 2 | ||
| tablespoons | ||
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 4 | Skinned boned chicken breast | |
| halves 4 ounces each | ||
| 2 | T | Minced onion |
| 1 | T | Chopped fresh sage, or 3/4 |
| teaspoon dried rubbed | ||
| sage | ||
| 2 | Garlic cloves, minced | |
| 10 1/2 | oz | Low-salt chicken broth |
| Sage sprigs, optional |
INSTRUCTIONS
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced 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 1/2 tablespoons of the onion mixture into each pocket. 3. Heat 1/2 teaspoon oil in skillet over medium-high 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 medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 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 MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3478
Calories From Fat: 2396
Total Fat: 270g
Cholesterol: 1160.3mg
Sodium: 9322.2mg
Potassium: 361.9mg
Carbohydrates: 32.8g
Fiber: 1.2g
Sugar: 3.2g
Protein: 232.9g