Brie-and-Caramelized Onion-Stuffed Chicken Breasts

First, this is not a quick recipe. It takes about an hour.
Second, it tasted good, but I wish it had more brie and less onions...perhaps this is why I'm on a diet though.
Third, D doesn't slit chicken and make pockets. He pounds out the chicken and rolls it, so that is what he did.

This recipe tasted good, but when we got home at 8 on Friday night, making this was a comedy. First because it took awhile, and second just because of all the steps. I'm not sure we'll have this again, just because of the time factor. (Update: D has said this is to stay on the list...he really liked it). We had with rosemary potato wedges and broccoli-and-2-cheese sauce.

Brie-and-Caramelized Onion-Stuffed Chicken Breasts

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

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

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.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; 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. 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; CHOLESTEROL 80mg; CALCIUM 62mg; SODIUM 263mg; FIBER 1g; IRON 1.6mg; CARBOHYDRATE 7.1g
Cooking Light, MAY 1997