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Brie-and-Caramelized Onion-Stuffed Chicken Breasts

Yield 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, butter consistency.

Ingredients

  • 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)

Nutrition Information

  • 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

  1. 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.

  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; sauté 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.