Brie-And-Caramelized Onion-Stuffed Chicken Breasts - BigOven 45015
Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Ready in 45 minutes
9 review(s) averaging 3.4. 67% would make again

Top-ranked recipe named "Brie-And-Caramelized Onion-Stuffed Chicken Breasts"

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Try this Brie-And-Caramelized Onion-Stuffed Chicken Breasts recipe, or contribute your own. "Chicken" and "Stuffed" are two tags used to describe Brie-And-Caramelized Onion-Stuffed Chicken Breasts.

"Well written instructions, easy to clean up after, and soooo good! I mean- yum! And, i had everything i needed in my pantry. I served it with oven roasted cauliflower and rice pilaf. Great recipe; thanks for sharing! :)"

- MrBearsMama

Ingredients

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1 ts Olive oil; divided
1 1/2 c onion; Sliced
4 cloves garlic; thinly sliced
2/3 c Dry white wine; divided
2 oz Brie; or camembert cheese
1/8 ts Salt
1/8 ts Pepper
4 Skinned boned chicken breast
2 tb Onion; minced
1 tb fresh sage; Chopped
2 Garlic; minced
10 1/2 oz Low-salt chicken broth
Sage; optional

Original recipe makes 4 Servings

Servings  

Preparation

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced garlic; saute 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.

2. 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.

3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. 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.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

photo by Legendamas Legendamas

Used oregano instead of sage but turned out great. The chicken was juicy and the flavor was great! photo by marisa03 marisa03

photo by mvoelkel mvoelkel

Calories Per Serving: 396 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Brie-And-Caramelized Onion-Stuffed Chicken Breasts

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Very disappointing. The flavor combination did not work for me. I added Brown Sugar to the Onions as suggested by one review which may have been the mistake. In addition it was onion overload. Onions in the stuffing and in the sauce. Too much.
Brucedavison 1 year ago
Adding brown sugar to the Onions helps them caramalise
Nickoburgo 1 year ago
Well written instructions, easy to clean up after, and soooo good! I mean- yum! And, i had everything i needed in my pantry. I served it with oven roasted cauliflower and rice pilaf. Great recipe; thanks for sharing! :)
MrBearsMama 2 years ago
Bland considering all the ingredients. And I used fresh herbs. Not worth effort to try again for better result.
Jabby 2 years ago
ekglenn 2 years ago
Gotta use fresh herbs, this one is a winner!
Crettenberger 2 years ago
So delicious! The chicken was juicy and the cheese oozes out.
marisa03 2 years ago
The more you cook it the faster you get. Use gourmet cheese, and a vidalia onion. Everyone fought over leftovers.
Legendamas 3 years ago
A little time-consuming but worth it!
rducky 5 years ago
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