Source: dLife

Chicken breasts stuffed with gooey brie cheese and caramelized onions topped with a white wine sauce.

Servings

1 tsp olive oil
1.5 cup sliced white onion
4 medium garlic cloves , thinly sliced
0.67 cup white wine , dry
2 oz Cheese, camembert (or Brie)
0.12 tsp salt
0.12 tsp black pepper
2 boneless skinless chicken breasts , cut to make 4 halves
2 tbsp minced onion
1 tbsp fresh sage , chopped (or 3/4 teaspoons dried)
2 medium garlic cloves , minced
10.5 floz low fat unsalted chicken broth

1 Over medium heat, heat 1/2 teaspoon oil in a large skillet. Stir fry onion 30 minutes; onion will be brown. Mix in garlic and stir fry 5 minutes. Pour in 1/3 cup white wine and simmer 5 minutes, most of liquid will be evaporated. Pour onion mix into a bowl and let rest for a few minutes. Mix in brie, salt, and pepper.
2 Slice a horizontal opening through the thickest part of each breast to create a pouch. Spoon about 1 1/2 tablespoons of the onion mix into each pouch.
3 In same skillet, heat 1/2 teaspoon oil over medium-high heat. Lay chicken in pan and cook 6 minutes on each side. Chicken should be cooked through. Take chicken off heat and place on a platter.
4 Using same skillet, combine 1/3 cup white wine, onion, sage, and garlic. Sauté over medium-high heat for 2 minutes. Pour in broth, scraping bottom of pan to get any chicken bits mixed in. Bring to a boil and cook for 7 more minutes. Liquid will be reduced to about 3/4 cup. Place chicken back into pan and heat for 2 minutes. Remove from heat, lay chicken on serving platter and spoon sauce over.

Garnish with sage sprigs if desired. Also, try using different stuffing combinations such as mozzarella and tomatoes or broccoli or blue cheese and bacon. This also works well with steak.