Brie & Carmelized Onion Stuffed Chicken Breast

[rinsav]

I am thinking about trying this recipe but my BF isn't too fond of Brie. Any other cheeses that would substitute well here? Thanks!

[Bailey]

I have made this and thought that it would also be wonderful with goat cheese.

[ellielk]

I once had a delicious stuffed chicken breast that had mushroom, caramelized onions and fontina cheese. It was at a restaurant in West Palm Beach - Arriba, Carrumba - something Spanish.

[kjunkins]

If it wouldn't be too much trouble could you please post this recipe. I love brie and have a bunch to use up. I would love to try this recipe. Thanks so much.

Kristi

[suziking]

Here you go Kristi - I have it as one to try also!


Title: Brie & Caramelized Onion Stuffed Chicken Breasts
Categories: To Try
Yield: 4 Servings

1 t Olive Oil,Divided
1 1/2 c Onion,Thinly Sliced
2/3 c Dry White Wine,Divided
2 oz Brie or Camembert cheese -rind,-removed and cut into small pieces
1/8 t salt
1/8 t pepper
4 (4-ounce) boneless,skinless chicken breast halves
2 T minced onion
1 T chopped fresh sage OR 3/4 tspn dried rubbed sage
2 garlic cloves -- minced
1 can low-salt chicken broth (10 1/2-ounce)
Sage sprigs (optional)

[Note: Cooking Light, May 1997, p.126]
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saut 30 minutes or until golden brown. Add sliced garlic; saute 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; saute 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.
Per serving: 243 Calories (kcal); 7g Total Fat; (29% calories from fat); 33g Protein; 7g Carbohydrate; 80mg Cholesterol; 246mg Sodium

NOTES : Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency.

[Tina_B]

This is my all time favourite CL recipe. The brie really melts away, and does not have that characteristic brie flavour. It just adds more richness and depth to the dish IMO.

[kjunkins]

I am going to make this on the weekend so dh can eat it. He will love this recipes as will I. Thanks again. I always know that I can count on you guys!

Kristi