Guess who has leftover brieeeeee????!!! Meee!!!
I am super excited about this recipe because I feel like I always have leftover brie (which is weird because of my certifiable cheese addiction…) It freaks me out when it starts to get fuzzy so I like to have some go-to recipes to use it up quickly.
Because I had half of a tiny wheel of brie leftover from my brie, bacon, peach and basil flatbreads, I started searching for a dinner recipe that would use it up and found this little diamond in the rough!
I was immediately sold on this recipe for two reasons. 1. brie. and 2. caramelized onions. Are you kidding me?? I should have just named this Caitlin Chicken because it has me written all over it!
BRIE AND CARAMELIZED ONION STUFFED CHICKEN
434 calories per chicken breast
10 SP per chicken breast
This is one of those dishes that was incredibly difficult to photograph because it smelled sooo goooood! I probably could have taken better pictures but my impatience and hunger got the best of me and I just had to eat it! (Plus, I made my boyfriend a plate so he wouldn’t have to wait on me to photograph and my food envy was growing exponentially as he ate it!)
Anyway, I managed to resist long enough to snap some shots then I dug innnnn. I’m not going to lie, this was a time consuming dish, but it was so worth it. The longest wait is waiting for the onions to caramelize, and I would wait until the end of time for caramelized onions. You can’t rush perfection, guys!
So to start this recipe, you want to get the caramelization process rolling first, since this will take about a half hour. Thirty of the best smelling moments of your life! Ahhh, I love them!
Also, you should pour yourself a glass of white wine. You’re going to be here for awhile, and you’re going to be cooking with it, so you might as well pour yourself a glass! (#winologic)
Start by heating a large sauce pan over low-medium heat and add 1 Tbsp of olive oil. Add in the sliced up 1/2 yellow onion, salt and pepper and sauté for 20-25 minutes until onions begin to brown.
Once the onions are starting to tan, toss in 2 cloves of sliced garlic and sauté for an additional 5 minutes. Now would be a good time to preheat your oven to 350 degrees!
Okay, back to the sauté pan….stir in 1/8 cup of white wine and continue to cook until almost all of the liquid evaporates (around 5 minutes).
Next, remove onions from pan and allow to cool in a separate bowl. Don’t clean out the pan just yet! We’re going to continue to use it for the rest of the recipe! 🙂
While the onions are cooling, slice each piece of chicken down the center lengthwise to make room for stuffing. Fill each chicken breast with 1 ounce of brie (hard edges cut off, which is easier said than done, friends), followed by 1-2 Tbsp of onion mixture (you need to be sure to leave behind about 1/4 of mixture for the sauce). I’d recommend putting the brie in first to prevent it from oozing out of your chicken while it bakes. Although the brie does a pretty magical disappearing act on its own either way!
Going back to the original onion pan, add in remaining 1/2 Tbsp of olive oil and increase heat to medium-high.
Add chicken to the pan and allow it to brown, then flip and repeat process (about 3-4 minutes each side). Once browned, remove from pan and place on a baking sheet lined with aluminum foil and sprayed with cooking spray. Don’t get rid of the pan yet! We’re still going to need it!
Side note: I love dishes that reuse the same pan over and over. More flavor + less dishes = winwin!
Anyhoo…bake chicken in oven for 15 minutes, or until a meat thermometer registers 165 degrees. Make sure that you’re checking the temperature of the chicken only, not the brie/onion mixture.
One more time we’re going to go back to the original sauté pan, and we’re going to add in the remaining onion mixture and wine. Allow to boil for 5 minutes then add in 1/2 C unsalted chicken stock and 1/2 tsp ground sage. Continue to boil for another 5 minutes, then top with 1/2 Tbsp unsalted butter and allow to melt.
Once the chicken is cooked, plate it and spoon that browned, caramelized, buttery, delicious sauce over it. I served this with sautéed carrots and green beans and it was a perfect low calorie, healthy dinner!
PS….you can now wash that pan 🙂 Unless you wanna cook your veggies in it…I mean hey, might as well, right?
- 1½ Tbsp olive oil, divided
- ½ large yellow onion, sliced
- 2 cloves garlic, thinly sliced
- Salt and pepper, to taste
- 3 boneless, skinless chicken breasts
- 3 ounces of brie, rind removed
- ½ C white wine
- ½ C unsalted chicken stock (I used Rachael Ray's)
- ½ tsp ground sage
- ½ Tbsp unsalted butter
- 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 ⅛ 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 ¼ of onion mixture behind for making the sauce.)
- In your onion pan, add in remaining ½ 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.
**Recipe from Dinners for a Year and Beyond
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!