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4 Servings
Onions
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Stuffed Chicken Chicken Broth Garlic Olive oil Cheese Onion Wine White wine Onions

1 ts You must register in order to see the links; divided
1 1/2 c Sliced You must register in order to see the links
4 You must register in order to see the links cloves; thinly sliced
2/3 c Dry You must register in order to see the links; divided
2 oz You must register in order to see the links or camembert cheese;
1/8 ts You must register in order to see the links
1/8 ts You must register in order to see the links
4 Skinned boned You must register in order to see the links
2 tb Minced You must register in order to see the links
1 tb Chopped fresh You must register in order to see the links; or 3/4
2 You must register in order to see the links cloves; minced
10 1/2 oz Low-salt You must register in order to see the links
You must register in order to see the links sprigs; optional

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). CALORIES 220 (29% from fat); FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER 1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer and lt;4paws and at;netrax.net and gt; on JUL 21, 1997 Recipe by: Cooking Light Magazine, May 1997 Posted to MC-Recipe Digest by "M. Hicks" and lt;nitro_ii and at;email.msn.com and gt; on Feb 9, 1998

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