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.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 278 (60%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 87.2mg||27 %|
|Sodium 452.2mg||16 %|
|Potassium 570.6mg||15 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 25.2g|
|Protein 15.4g||22 %|
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Calories per serving: 465
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