Sunday, May 22, 2011

Brie and Carmelized Onion Chicken Breasts

Category: Chicken
Difficulty Rating: Easy
Pretty Durn Healthy

I have eaten so much chicken I am really pretty sick of it.  So, in this cookbook you will only find chicken recipes that are really good. Here's another great recipe from "Cooking Light"...almost anything savory is better with brie and carmelized onions--and only 216 calories a serving!


1 t olive oil, divided
1 1/2 cup sliced onion
4 garlic cloves, thinly sliced
2/3 C dry white wine, divided
2 oz. Brie cheese, rind removed and cheese cut into small pieces (or substitute Fontina)
1/8 t salt
1/8 t black pepper
4 (4-oz.) skinned, boned chicken breast halves
2 T minced onion
1 T chopped fresh sage
2 garlic cloves, minced
1 10 1/2 oz. can low-sodium chicken broth


Heat 1/2 t oil in a large non-stick skillet over medium heat. Add sliced onion; cook 30 moinutes or until golden, stirring often. Add sliced garlic, and saute 5 minutes. Stir in 1/3 C wine; cook 5 minutes until liquid alsomost evaporates. spoon onion mixture into a bowl; cool. Stir in Brie, salt and pepper. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 T onion mixture into pockets. Heat 1/2 t oil in pan over medium-hi heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan, keep warm. Add 1/3 C wine, minced onion, chopped sage and minced garlic into pan. Cook over medium-hi heat 2 minutes or until thoroughly heated. Serve sauce with chicken. Yield: 4 servings (1 chicken breast per person).

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