| 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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