MMMMM--------------------------CHICKEN------------------------------- 4 Boneless; skinless chicken ; breasts 2 tb Olive oil 1/3 c White wine 1 tb Minced sage 1/2 c Chicken stock 1/4 c Fresh chopped parsley Salt and pepper Directions: To make the stuffing, heat the olive oil and butter in a large saute pan. Add the sliced onion and cook over medium heat for 20-25 minutes until caramelized. Add the garlic and saute for three minutes, then add the white wine and simmer for 5 minutes. Remove pan from heat and stir in the brie cheese. Make a horizontal cut into each chicken breast to form a pocket. Stuff about 2 T. of the onion stuffing into each pocket. Heat the 2 T. of olive oil in a saute pan and cook the chicken breasts for about 5 minutes on each side. Add the white wine, sage, and chicken stock and bring to a simmer. Cover the pan and cook for 5 minutes longer. Place on a plate and garnish with the fresh parsley, salt, and pepper.