Brie And Caramelized Onion Stuffed Chicken Recipes

BRIE AND CARAMELIZED ONION STUFFED CHICKEN

Steps:

• Heat a large sauce pan over low-medium heat and add 1 Tbsp of olive oil.
• Add sliced onion, salt and pepper and sauté for 20-25 minutes until onions begin to brown.
• Toss in garlic and sauté for an additional 5 minutes.
• Now would be a good time to preheat your oven to 350 degrees.
• Stir in 1/8 cup of wine and continue to cook until almost all of the liquid evaporates (around 5 minutes).
• Remove onions from pan and allow to cool in a separate bowl. (**Do not clean pan!)
• Slice chicken down the center lengthwise to make room for stuffing.
• Add in 1 ounce of brie to each chicken breast, followed by 1-2 Tbsp of onion mixture. (Be sure to leave about 1/4 of onion mixture behind for making the sauce.)
• In your onion pan, add in remaining 1/2 Tbsp of olive oil and increase heat to medium-high.
• Add chicken to pan and allow to brown, then flip and repeat browning process (about 3-4 minutes each side).
• Remove chicken from pan and place on a baking sheet lined with aluminum foil and sprayed with cooking spray. (**Still don't clean the original onion pan!)
• Bake chicken in oven for 15 minutes, or until a meat thermometer registers 165 degrees.
• Back in your original pan, add in remaining onion mixture and wine.
• Allow mixture to boil for 5 minutes.
• Add chicken stock and sage and continue to boil an additional 5 minutes, then top with butter and allow to melt.
• Once chicken is cooked, plate it and spoon sauce over top.
• Enjoy!

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and 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 and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

CHICKEN WITH BRIE AND CARAMELIZED ONIONS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
• Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
• Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
• Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
• Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
• While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.

BRIE-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE

Steps:

• Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions and sauté until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
• Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
• Preheat oven to 375°F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
• Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
• Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.