Brie and Caramelized Onion Stuffed Chicken Breasts

Recipe by Geema
READY IN: 1hr 20mins




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