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Caramelized Onion and Brie Stuffed Chicken
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 188.9
Total Carbs 8.2 g
Dietary Fiber 0.9 g
Sugars 2.9 g
Total Fat 5.3 g
Saturated Fat 1.9 g
Unsaturated Fat 0.4 g
Potassium 294.0 mg
Protein 17.1 g
Sodium 229.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tsp  olive oil
1 1/2 cup  sliced white onion
4 each  medium garlic cloves
0.6667 cup  white wine
2 oz  Cheese, camembert
0.125 tsp  salt
0.125 tsp  black pepper
2 each  boneless skinless chicken breasts
2 tbsp  minced onion
1 tbsp  fresh sage
2 each  medium garlic cloves
10 1/2 floz  low fat unsalted chicken broth
Directions
  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.

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