Prune And Brie Stuffed Chicken Recipes

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PRUNE AND BRIE STUFFED CHICKEN



Prune and Brie Stuffed Chicken image

This sweet and savory dish is the perfect entrée to turn any weeknight dinner into a special occasion.

Provided by Sunsweet

Categories     Sunsweet®

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons butter, divided
2 each large shallots, thinly sliced
¼ cup Sunsweet® Amaz!n™ Diced Prunes
4 each medium-sized boneless, skinless chicken breasts
4 ounces Brie cheese, cut into 4 slices
1 pinch Salt and freshly ground black pepper to taste
¼ cup plum jam or preserves
¼ cup white balsamic vinegar
1 tablespoon Snipped fresh basil

Steps:

  • Melt 1 tablespoon butter in a large skillet. Add shallots and cook over medium heat for 5 minutes or until very soft, stirring frequently. Add Amazin Diced Prunes and cook for 5 minutes more.
  • Make a horizontal slit in each chicken breast to form a large pocket. Place equal amounts of onion mixture and a piece of cheese inside each breast and secure with toothpicks; season with salt and pepper. Brown chicken in remaining butter on both sides. Tent with foil and cook for 10 minutes over low heat, turning once or twice.
  • Stir together preserves and vinegar and pour over chicken. Cook for 10 to 15 minutes more or until chicken is cooked through and sauce is slightly thickened. Remove toothpicks and top with snipped fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 25.4 g, Cholesterol 109.4 mg, Fat 15.1 g, Fiber 0.7 g, Protein 33 g, SaturatedFat 9 g, Sodium 338.6 mg, Sugar 15.9 g

PRUNE AND BRIE STUFFED CHICKEN



Prune and Brie Stuffed Chicken image

This sweet and savory dish is the perfect entrée to turn any weeknight dinner into a special occasion.

Provided by Sunsweet

Categories     Sunsweet®

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons butter, divided
2 each large shallots, thinly sliced
¼ cup Sunsweet® Amaz!n™ Diced Prunes
4 each medium-sized boneless, skinless chicken breasts
4 ounces Brie cheese, cut into 4 slices
1 pinch Salt and freshly ground black pepper to taste
¼ cup plum jam or preserves
¼ cup white balsamic vinegar
1 tablespoon Snipped fresh basil

Steps:

  • Melt 1 tablespoon butter in a large skillet. Add shallots and cook over medium heat for 5 minutes or until very soft, stirring frequently. Add Amazin Diced Prunes and cook for 5 minutes more.
  • Make a horizontal slit in each chicken breast to form a large pocket. Place equal amounts of onion mixture and a piece of cheese inside each breast and secure with toothpicks; season with salt and pepper. Brown chicken in remaining butter on both sides. Tent with foil and cook for 10 minutes over low heat, turning once or twice.
  • Stir together preserves and vinegar and pour over chicken. Cook for 10 to 15 minutes more or until chicken is cooked through and sauce is slightly thickened. Remove toothpicks and top with snipped fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 25.4 g, Cholesterol 109.4 mg, Fat 15.1 g, Fiber 0.7 g, Protein 33 g, SaturatedFat 9 g, Sodium 338.6 mg, Sugar 15.9 g

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS



Brie and Caramelized Onion Stuffed Chicken Breasts image

Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.

Provided by Geema

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil, divided
1 1/2 cups sweet onions, sliced
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
3 ounces brie cheese, rind removed, cut into small pieces
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons onions, minced
3/4 teaspoon dried sage
2 garlic cloves, minced
10 ounces low sodium chicken broth

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.

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