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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caramelized Onion and Brie Stuffed Chicken

Source: dLife

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

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 5.3 Fat, 1.0 Vegetables, 0.1 Meat, 1.8 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

1.0
1 tsp olive oil 1.5
1 1/2 cup sliced white onion 4.0
4 each medium garlic cloves 0.6667
0.6667 cup white wine 2.0
2 oz Cheese, camembert 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 2.0
2 each boneless skinless chicken breasts 2.0
2 tbsp minced onion 1.0
1 tbsp fresh sage 2.0
2 each medium garlic cloves 10.5
10 1/2 floz low fat unsalted chicken broth

Directions

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.
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.
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.
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.