Brie and Caramelized Onion Stuffed Chicken Breast

1 t. olive oil, divided
1.5 C,. Onions, sliced
4 garlic cloves, thinly sliced
2/3 c. dry white wine, divided
2 ounces Brie, rind removed and cut into small pieces
1/8 t. salt & pepper
4 (4oz) chicken breast, skinless, boneless
2 T. minced onion
3/4 t. dry rubbed sage
2 garlic cloves, minced
1.25 c. fat free chicken broth

Heat 1/2 t. olive oil in a large nonstick skillet over medium heat. Add sliced onion, saute 30 minutesor until golden brown. Add sliced garlic and saute 5 minutes or until liquid almost evaporates. Spoon the onion mixture into a bowl and cool. Cut a horizontal slit thru the thickest portion of each chicken breast half to form a pocket. Stuff about 1.5 T of the onion mixture into each pocket.

Heat 1/2 t. oil in pan over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, keep warm.

Add 1/3 c.wine, minced onion, chopped sage and minced garlic to pan,. Cook over medium high heat for 2 minutes. Stir in chicken broth. Gring to a boil and cook until reduced to 3/4 cup. (7 minutes). Return chicken to pan, cover and simmer 2 minutes or until thoroughly heated. Serve Sauce with chicken
Serving size: 1 chicken breast half and 3 T. sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANNY2.