My sisters and I decided to make dinner on Christmas Eve for the family. We decided on a four-course meal that featured this dish. Served with sauteed asparagus and risotto- this was a big hit!
Serves 4.
Ingredients:
1 tsp. olive oil, divided
1 1/2 cups sliced onion
4 gloves garlic, thinly sliced
2/3 cup dry white wine
2 oz Brie Cheese (rind removed and cut into small pieces)
1/8 tsp. salt
1/8 tsp. pepper
4 skinned, bones chicken breast halves
2 Tbs mined onion
1 Tbs. chopped fresh sage (or 3/4 tsp. dry rubbed)
2 garlic cloves, minced
1 (10 1/2 oz) can low-sodium chicken broth
Directions:
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 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.
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.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; 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. 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.
ENJOY!
Courtesy of: Cooking Light (http://www.myrecipes.com/recipe/brie-and-caramelized-onion-stuffed-chicken-breasts-10000000234518/)
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| Pictured with Waldorf Salad with marshmallows and cranberries. |
Serves 4.
Ingredients:
1 tsp. olive oil, divided
1 1/2 cups sliced onion
4 gloves garlic, thinly sliced
2/3 cup dry white wine
2 oz Brie Cheese (rind removed and cut into small pieces)
1/8 tsp. salt
1/8 tsp. pepper
4 skinned, bones chicken breast halves
2 Tbs mined onion
1 Tbs. chopped fresh sage (or 3/4 tsp. dry rubbed)
2 garlic cloves, minced
1 (10 1/2 oz) can low-sodium chicken broth
Directions:
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 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.
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.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; 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. 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.
ENJOY!
Courtesy of: Cooking Light (http://www.myrecipes.com/recipe/brie-and-caramelized-onion-stuffed-chicken-breasts-10000000234518/)
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