Brie-And-Caramelized Onion-Stuffed Chicken Breasts
| Yield: | 4 Servings |
| Categories: | Chicken |
| 1 | ts | 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 | ts | Salt |
| 1/8 | ts | Pepper |
| 4 | Skinned boned chicken breast halves; 4 ounces each | |
| 2 | tb | Minced onion |
| 1 | tb | 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 |
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