|Chicken Breast Stuffed with Sauteed Onions and Brie|
It became a staple. I began cooking it when I was at home with my family on the weekends, tweaking it as I cooked along. Sorority sisters, who would join on weekend getaways to my parents house, became fans and spoke about this dish back at school the next week. When we finally all lived in our "first" apartments off campus our Senior year, I was asked to make it for a pledge class/group girls dinner. I will never forget prepping about 20 of these chicken breasts in my little kitchen with no dishwasher off of 27th street, trucking everything over to a friends house, to enjoy this amazing yet simple chicken dish, that was on the healthy side as well. This was one of my "first" times cooking for a larger group all on my own, and as I grew my catering company in early 2003 I often thought about that meal and the group of best friends that I had cooked for and how that evening had kinda been the "jumping off" point for my cooking career to come.
Over the years, many of those same sorority sisters would remind me "remember when you made that super yummy brie-chicken dish...", and I would always say "I haven't made that in so long, I have to do that again!" But, it wasn't until this past August that I thought to return to this recipe, not only for the flavor and simplicity of the dish, but also to return to the memories of making it that night in college. We recently lost one of our "sisters" to brain cancer, and as we all gathered for her beautiful services in August, we embraced over stories from college and memories of our dear friend, including that night that I made this chicken. I promised to make it and post it here.
Cheers and Enjoy.
Rest in peace, dear Jackie. You are and will always be missed. FIGHT ON.
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2 tbsp olive oil, separated
1 small onion (or 1/2 large onion), thinly sliced
2-3 garlic cloves, thinly sliced
1/2 C white wine
1/2 C chicken broth or stock
2 oz brie, rind removed, and cut into small pieces
2 chicken breasts, boneless and skinless
Sea salt and freshly cracked pepper
|Onions, sage, and garlic|
|Desired thinness of the garlic slices|
|Sauteeing the onions|
Heat Olive oil in saute pan over medium heat and add onions; season with salt and pepper. Saute over medium to medium-low hear, for about 20-30 minutes, until the onions are caramelized and golden brown. Add garlic and saute for about 5 minutes until the garlic gets soft and aromatic.
|Getting golden brown!|
|Add the garlic...|
Turn heat to high and add white wine and chicken broth; reduce liquid, scraping up bits in pan, until completely dry. Remove from heat and add to bowl with brie; stir to combine and melt brie. Season with salt and pepper, if needed. Place in refrigerator to chill about 20 minutes (this can be done a day in advance).
Cut a horizontal slit into the thickest portion of the breast to form a pocket (make sure to not go all the way through to the other side); stuff breasts with the onion-brie mixture and secure pocket with 1-2 toothpicks. Season both sides with salt and pepper.
|Stuffing the chicken|
|Securing the chicken with toothpicks - it is ok if a little oozes out|
Preheat oven to 350F. Heat olive oil in a saute pan over medium heat; add chicken and cook for about 7 minutes; flip chicken and place in oven for another 6-7 minutes. Remove from oven and loosely tent with foil for about 10 minutes.
Serve with fried sage leaves.