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