Brie and Caramelized Onion Stuffed Chicken Breasts

Total Time
1hr 20mins
Prep 1 hr 20 mins
Cook 0 mins

Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.

Ingredients Nutrition

Directions

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

This chicken dish was excellent, we totally loved it last night. After reading the other 2 reviews I closed the pocket opening with toothpicks while cooking the chicken and the filling stayed in, worked fine. Loved the brie with the flavor from the wine, great dish:) Thanks for sharing, will definitely make this again! Made for ZWT3.

Midwest Maven June 17, 2007

This was very tasty. I also had a problem with keeping the onion mixture from falling out while cooking the chicken. Next time I think that I will do the onions separately and just serve them over the chicken. Nice dish. Thanks Geema.

lazyme December 23, 2006

I was only going to give this 4 stars because the filling totally came out while sauteeing the chicken breast. So I improvised and kept the chicken in the pan and added fresh sage and white wine. I did not add more onion, garlice or the chicken broth. The caramelized onions I used were actually caramelized leeks from another recipe. So - when I put the chicken and wine, chesse, leek sauce over rice - it was heavenly. Great combination of flavors. I don't think that leaving out the broth, and extra onions and garlic detracted from the dish in any way. I will make this again!

KelBel December 17, 2006