Brie & Caramelized Onion-Stuffed Chicken Breasts

1 teaspoon olive oil – divided 1 1/2 cups sliced onion – -- thinly sliced 2/3 cup dry white wine – divided 2 ounces Brie or Camembert cheese–rind removed and cut into small pieces 1/8 teaspoon salt 1/8 teaspoon pepper 4 - 4 ounce chicken breasts, no skin, no bone 2 tablespoons onion – minced 1 tablespoon chopped fresh sage OR 3/4 teaspoon dried rubbed sage 2 garlic cloves – minced 1 (10 1/2-ounce)can low-salt chicken broth Sage sprigs (optional)
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; 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. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.
Serving Size: 1 chicken breast half and 3 tablespoons sauce Source: “Cooking Light, May 1997, p.126” Per Serving (excluding unknown items): 248 Calories; 9g Fat (34.5% calories from fat); 32g Protein; 6g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat.
Suggested Wine: Pinot Noir