Brie-and-Caramelized Onion-Stuffed Chicken Breasts

Ingredients

• 2 ounces camembert cheese cut into small pieces ( 2 tablespoons)
• 0.7 cup cooking wine dry white divided
• 2  garlic cloves minced
• 4  garlic cloves thinly sliced
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon olive oil divided
• 1.5 cups onion sliced
• 2 tablespoons onion minced
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 16 ounce skinned 
• 1 tablespoon or dried fresh chopped

Equipment

• bowl
• frying pan

Directions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add sliced onion; saut 30 minutes or until golden brown.
3. Add sliced garlic; saut 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.
4. 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.
5. Heat 1/2 teaspoon oil in skillet over medium-high heat.
6. Add chicken; saut 6 minutes on each side or until chicken is done.
7. Remove chicken from skillet. Set aside; keep warm.
8. 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.
9. Serve sauce with chicken.
10. Garnish with fresh sage, if desired.