Brie and Caramelized Onion Stuffed Chicken Breast

[shoyski]

I've tried number one and three and although we liked both, the stuffed chicken breasts are more impressive. And it did take that long to carmelize the onions.

[debg]

Emily Cat here is the recipe you wanted. There is a similar one with Orzo if you do a search on "shrimp & feta" you will find it under "Reviews..." Anyway, I haven't tried it, but keep wanting to as it sounds sooo yummy! Keep us posted if you try it out!

Bon Appetite!


BAKED SHRIMP WITH FETA CHEESE
1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp,
peeled and deveined
3 garlic cloves
Cooking Spray
1/2 cup dry white wine
3 cups diced plum tomato
(about 3/4 pound)
3/4 cup (3 ounces) finely
crumbled feta cheese
4 cups hot cooked linguine
(about 8 ounces uncooked pasta)
1/4 cup minced parsley

1. Preheat oven to 350.

2. Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic), saute for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.

3. Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350 for 10 minutes. Serve mixture over pasta, and sprinkle with parsley. Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley).

Calories 404 (19% from fat); Fat 8.7g (sat 3.8g mono 2.3g poly 1.5g); Protein 29g; Carb 51.8g; Fiber 3.1g; Chol 148mg; Iron 5.5mg; Sodium 677mg; calc 182mg

From: Cooking Light June 2000

[debg]

Thanks for all your suggestions for next weekends dinner! I guess the poll says the stuffed chicken breasts wins! My hubby says it sounds good too! Now....what to have with it! Any "fun" suggestions on that issue?? http://www.cookinglight.com/bbs/biggrin.gif

[kentgirl]

I found a CL recipe on my Mastercook program that sounds wonderful: Brie and Caramelized Onion Stuffed Chicken Breast (May '97).

I decided to make it for dinner tonight, but I have a question. The directions say to saute 1 1/2 cups sliced onion in 1 tsp olive oil for 30 MINUTES. Can this be right? Thirty minutes seems like a long time to me? Has anybody made this recipe, and if so, did you really saute the onions for 30 minutes?? And if you made this recipe, was it good?

[mightyh]

I haven't made this recipe, but it sounds about right to me... It takes onions a long time to truly carmelize--get brown and sweet. Hopefully you do this on a lower heat setting or else you'll have to be very vigilant so that the onions don't burn.

[debg]

It sounds YUMMY! Would you post it for the rest of us newbies??? Thanks!

[emilycat]

Yep, the directions sound right to me, too. I make an onion soup, and to caramelize them, you cook them over low heat, covered, for about thirty minutes. My recipe calls for about a tablespoon of butter and maybe 2 or 3 cups of onions, and they start to release their own juices when they caramelize...so delicious. This recipe sounds wonderful...do you mind posting it? http://www.cookinglight.com/bbs/biggrin.gif

[kentgirl]

Thanks for the advice everyone. It's so nice to have a place to go when I have questions like this.

Here's the recipe:

Brie-and-Caramelized Onion-Stuffed Chicken Breasts

1 teaspoon olive oil, divided
1 1/2 cups sliced onion, thinly sliced
2/3 cup dry white wine, divided
2 oz Brie or Camembert cheese -- rind removed and cut into small pieces (about 2 Tbsp)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh sage
OR
3/4 teaspoon dried rubbed sage
2 garlic cloves -- minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

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.

Serving Size: 1 chicken breast half and 3 tablespoons sauce

Source: "Cooking Light, May 1997, p.126"

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.

[debg]

Wow! You're quick! Thanks for posting the recipe so fast. We're having friends for dinner next weekend...now the choice is..

1) Brie & Carmelized Onion stuffed Chicken
2) Shrimp & feta casserole
3) Chicken Marsala

of course, I've never made 1 or 2... and I'm not sure if these people like cheese as much as us.... what's a cook to do???

[emilycat]

debg,
Sorry to pester about the recipes, but is the Shrimp and Feta casserole a CL recipe, or from another cookbook? Would it be too much trouble to post it?
oh, and just judging from the recipe titles, I would go with the stuffed chicken breasts, unless you're hesitant to try something new on your guests. It sounds absoutely divine, and it would look so impressive on the table. http://www.cookinglight.com/bbs/smile.gif