Brie & Caramelized Onion-Stuffed Chicken Breasts

INGREDIENTS    

• 2  t. olive oil, divided
• 1½ cups sweet onions, sliced
• 4 garlic cloves, thinly sliced
• ⅔ cup dry white wine, divided
• 3 oz. brie cheese, rind removed, cut into small pieces
• ¼ t. salt
• ⅛ t. pepper
• 4  boneless skinless chicken breast halves
• 2 T. onions, minced
• ¾ t. dried sage
• 2  garlic cloves, minced
• 10 oz. low sodium chicken broth  

DIRECTIONS    

1. Heat 1 T. olive oil in a skillet over medium heat.
2. Add sliced onion and sauté 30 minutes or until golden and very soft.
3. Add sliced garlic, and sauté 5 more minutes.
4. Stir in ⅓ cup wine and cook 5 minutes or until liquid almost evaporates.
5. Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
6. Sprinkle brie with salt and pepper.
7. Cut a horizontal slit in the thickest portion of each chicken breast to form a pocket.
8. Stuff about 1½ T. of the onion mixture in each pocket.
9. Heat 1 T. olive oil in skillet over medium-high heat.
10. Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
11. Remove from skillet, and keep warm.
12. Add remainder of wine, minced onion, sage and minced garlic to skillet. Cook over medium high heat for 2 minutes.
13. Stir in broth and bring to a boil, cooking 7 minutes or until reduced to ¾ cup.
14. Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

Recipe Author: myrecipes.com

Mozzarella Stuffed Chickenballs

INGREDIENTS     

• 1½ pounds ground chicken
• ½ cup grated Parmesan, plus ¼ cup for topping
• ½ cup panko breadcrumbs, plus ¾ cup for rolling
• 2 large eggs
• 4 cloves garlic, minced
• 2 T. roughly chopped basil
• 6 oz. mozzarella cheese, diced into ½-inch cubes
• ¼ cooking oil
• marinara sauce
• salt and pepper  

DIRECTIONS    

1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, Parmesan, panko, eggs, shallots, garlic, basil, oregano, red pepper flakes and a big pinch of salt and pepper.
3. Form chicken mixture into approximately meatballs adding a cube of mozzarella into each meatball. Roll the meatballs through the remaining ¾ cup of panko seasoning until covered.
4. Place the skillet in the oven to bake for 25 minutes, until chicken is cooked through and cheese is melted. Serve garnished with fresh basil.

Recipe Image: i.pinimg.com

Cranberry Brie Bites

INGREDIENTS     

• 1 tube crescent dough
• cooking spray, for pan
• flour, for rolling out dough
• 8 oz. wheel Brie
• 1 c. whole berry cranberry sauce
• ½ c. chopped walnuts
• 6 sprigs of rosemary, cut into 1" pieces  

DIRECTIONS    

1. Preheat oven to 375°F.
2. Grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
3. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
4. Bake until the crescent is golden, about 15 minutes.
5. Serve warm.

Recipe Author: Delish.com

Crispy Parmesan Roast Cauliflower

INGREDIENTS    

• 2 T. olive oil
• 1 cup parmesan cheese, grated
• 1 small head cauliflower, cut into bite sized pieces
• salt and pepper to taste  

DIRECTIONS   

1. Preheated 400°F.
2. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
3. Toss the cauliflower in the oil, salt and pepper and press into the parmesan with the cut side down. 
4. Roast until the parmesan is nice and golden brown and the cauliflower is just tender, but still crispy, about 15-20 minutes.

Recipe Author: Closetcooking