- 1 teaspoon olive oil, divided
- 1 1/2 cups sliced onion
- 4 garlic cloves, thinly sliced
- 2/3 cup dry white wine, divided
- 2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 2 tablespoons minced onion
- 1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
- 2 garlic cloves, minced
- 1 (10 1/2-ounce) can low-salt chicken broth
- Sage sprigs (optional)
- calories 220
- caloriesfromfat 29 %
- fat 7.1 g
- satfat 3.2 g
- monofat 2.5 g
- polyfat 0.7 g
- protein 30.8 g
- carbohydrate 7.1 g
- fiber 1 g
- cholesterol 80 mg
- iron 1.6 mg
- sodium 263 mg
- calcium 62 mg
How to Make It
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.