THE PINK SHOE COOKBOOK

I have found the BEST chicken dish EVER.

This is a lot for me to say, since I love chicken and cook it often in all kinds of dishes. I enjoy the versatility of chicken, as well as it's status as one of the more healthful meats. This meal that I made last night is perfect because it's 1) healthy, 2) SO delicious, with great flavor and 3) relatively easy. Just because it's easy though does not mean it's quick...it's not something you can just throw together and walk away from, but the time you put into it is totally worth it.

The carmelized onion in this recipe really add a gorgeous flavor to the chicken and keep every bite moist and flavorful. I served it with steamed broccoli and rice pilaf and both Adam and I agreed it was so good, that it had to be addded into our dinner rotation. At 220 calories a serving, how can you go wrong?


Chicken Breasts stuffed with Carmelized Onion and Brie.
from Cooking Light

1 tsp olive oil
4 boneless skinless chicken breasts
1.5 cups sliced onion
4 cloves garlic, thinly sliced
2 tbsp brie
1/8 tsp salt & 1/8 tsp pepper
2/3 cup dry white wine, divided(I used sauvignon blanc)
10 oz low sodium chicken broth
3 tbsp minced onion
2 cloves minced garlic
3/4 tsp sage (I used thyme since I was out of sage and it worked great!)

Heat 1/2 tsp oil in a pan over medium heat. Add onions and saute about 30 minutes, until golden brown. Add sliced garlic and saute 2 minutes. Add 1/3 cup of wine and saute until absorbed, about 5 minutes. Spoon onion mixture into a bowl and let cool. Add in brie, salt and pepper.

Make a slit in the thickest part of each breast anout 2 inches long. Stuff about 2 tbsp of the onion mixture into the slit.

Add remaining olive oil to pan and cook chicken over medium heat until done, around 6 minutes per side. Remove from pan and keep warm.

Turn heat up to medium high and add wine, minced onion and minced garlic to pan, scraping the bottom with a wooden spoon. Cook for 2 minutes. Add in chicken broth and boil for 8 minutes, until sauce is reduced to about 3/4 a cup. Reduce heat to low and add chicken breats to pan. Simmer for 2-3 minutes, scooping sauce over the meat.

Serve with 3 tbsp sauce per breast.