3.13.2010

Brie & Caramelized Onion Stuffed Chicken


When I cook dinner at home, I relax, usually take my time, have a glass of wine, and get dinner to the table in an unhurried manner. Cooking for my personal cheffing clients is different. Very different.

I cook for my clients weekly, bi-weekly, or monthly. I even have a few clients that just call me up and hope that I can fit them into my schedule. The day starts with packing my car with my cooking supplies, zipping through the grocery store, chatting with my favorite checkout clerk Bonnie, and packing the groceries in my eco-friendly bags, before heading to my client's home.

Upon arrival, at usually an empty house, I chat with the dogs, unpack the groceries, sharpen my knives, put on my impeccable white apron (a la Julia Child), and start my day. With menu in hand, I plan my cooking balancing act. My goal is to cook a complete meal in about 45 minutes, give of take time for entrees requiring several steps to prepare like Brie and Caramelized Onion Stuffed Chicken versus ones that I can whip through such as Ginger Honey Barbecued Pork Tenderloin.

Typically, I have many dishes underway at the same time because I want to minimize the time it takes me to prepare all the meals. Pasta will be cooking for Parmesan orzo and peas, butternut squash, turnips, red potatoes, and baby carrots will be roasting in the oven, onions will be caramelizing on the stove top, and I will be mixing up the dressing for a Caesar salad all at the same time. Add in packaging the meals, adding the labels for heating instructions, and washing dishes and packing the refrigerator full of meals, my day is then complete.

A client favorite is Brie and Caramelized Stuffed Chicken. Chicken breasts are stuffed to overflowing with slow cooked, wine infused onions, garlic, and Brie cheese. After and quick sear to brown the outside of the chicken, it finishes up in the oven. A light sauce of wine, chicken stock and sage complete the dish.

This is a Sunday dinner type of dish. Put it on your menu next week and enjoy dinner with family and friends.


Caramelized Onion and Brie Stuffed Chicken

adapted from a recipe on myrecipes.com

6 servings

3 tablespoons olive oil, divided
1 large onion, sliced thin, about 4 cups
1/2 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, thinly sliced
3/4 cup white wine, divided
about 6 ounces of Brie cheese, rind removed and cut into 6 slices
6 boneless, skinless chicken breast halves
1 teaspoon dried sage
1 cup chicken stock
1 tablespoon butter

Preheat oven to 350 degrees.

In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add sliced onion, salt and pepper and sauté, stirring occasionally,  for 20 - 25 minutes or until golden brown. Add sliced garlic and sauté 5 minutes. Stir in 1/4 cup of wine and cook 5 minutes or until liquid almost evaporates. Spoon 3/4 of the onion mixture into a bowl and the remaining 1/4 into another bowl - reserving for the sauce. Let onion mixture cool.

Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff about 1 - 2 tablespoons of the onion mixture into each pocket along with a slice of the Brie cheese.

In the same saute pan that the onions were cooked in, add about 1 tablespoon of olive oil over medium-high heat. Add chicken in batches and brown chicken on each side; about 3 - 4 minutes per side. Remove chicken and place on a large baking sheet. Finish cooking the chicken in the oven for about 15 minutes or until the thickest part of the chicken registers about 165 degrees on a thermometer. Make sure you are testing the temperature of the chicken and not the stuffing.

Meanwhile, in the same saute pan, add the reserved 1/4 of the onion mixture and 1/2 cup wine. Bring to a boil and reduce for about 3 - 5 minutes. Add the sage and chicken stock and continue boiling for an additional 4 - 5 minutes. Add the butter and stir to melt.

Remove the chicken from the oven and place on a platter. Spoon sauce over the top and serve.

30 comments:

Joanne said...

I love just about anything with brie! This stuffed chicken sounds phenomenal.

kat said...

That does sound pretty amazing

Bellini Valli said...

Funnily enough I have some brie I have not used and just yesterday I was searching the web for a reciope for chicken. Search no further Val.

Julie said...

This looks like something I'd really enjoy. And would not care to share with anyone!

Lucie said...

oh my gosh, this looks delish - love your blog! Lucie x

Melissa G said...

Wow - AMAZING! Can't wait to try it!

On another note, would it be possible for you to include "freezer" directions. [Which step you freeze your meals at & how to prepare the rest of the meal from the freezer]? I am not fortunate enough to live near you, so I have to improvise. If I could make a few meals at once, freeze them, then take them out as needed, that cuts down on dinner prep time a lot. And as a working mom & wife to a husband who travels, any tips are appreciated!

Thanks for your wonderful web site!

teresa said...

oh wow, this looks killer! i love it!

Joie de vivre said...

This looks amazing!

Pamela W said...

I agree about the freezer directions. If you lived near me I would so use your services. Your meals look wonderful.

EAT! said...

melissa g and pamela w - no problem - when freezer directions are warranted, I will put them in.

You could always move to norhtern NJ and then I could cook for you! :)

Melissa G said...

Well, right now almost anywhere sounds more pleasant than figting a rapidly rising river, sandbagging, and flooding! But home is home and we'll stay. Mother Nature gives us all one obstacle or another ;)

I seriously cannot thank you enough for the freezer directions! They are VERY appreciated.

Melissa

Robin Sue said...

I think this one tops all chicken dishes. So fancy schmancy. I think you have a great job. I cooked for an elderly couple and they wanted me to cook at their home a complete turkey dinner, it took forever cuz their kitchen was small and cluttered. Sounds like you are cooking in much nicer kitchens!

Danielle said...

Oh YEAH!! A new chicken recipe. I'm in such a chicken rut lately, which is not a good place to be when you cook chicken 90% of the time. thank you!

C said...

You had me at brie and the caramelized onions sealed the deal. YUM! I'm not a good kitchen multi-tasker and I'm always so envious of people who are.

Patsyk said...

That chicken looks incredible! perfect to share with company or just to serve your family on Sunday. yum!

Liz - Meal Makeover Mom said...

I love caramelized onions and brie. What an awesome looking recipe!

Colleen said...

What a great flavor combination! Definitely worth the effort!

kim said...

These were so good! I made the recipe as is, but my sister subbed Goat Cheese with herbs for the brie. The caramelized onions add such depth of flavor. We will definitely be making these again...and again...and again.

Raina said...

This sounds amazing. I love brie. I saw this on Gonna Want Seconds..so glad she shared this!

polwig said...

Looks amazing... i was sold at brie... the carmelized onions are my favorite anytime.

http://polwig.com

Amber said...

he he I can see your dedication when you say "preheat onion" .. appreciated :)

EAT! said...

amber - thanks for catching that typo. I wounder what I was thinking?

Anonymous said...

This was wonderful! Made it for friends last night and they really enjoyed it. Thank you!

Anonymous said...

Very good . . . Made this last night . . . though it did not take 20-30 minutes to carmelize the onions. Also, in the sauce directions you note "add the butter" . . . did not see butter in the ingredients . . . assumed it would be about 2T, correct?

EAT! said...

anonymous - thanks for your comment - and catching my recipe misstep. I add about 1 tablespoon of butter at the end.

Linda Howell said...

Thank you for sharing this I made it tonight for dinner and I added sundried tomatoes to the onion and garlic I also added a spoonful of brie cheese to the sauce and OMG it is awesome.

Jacqui G said...

Hi I am planning to try this recipe on Saturday as it looks and sounds delicious.........would it be alright to marinate the chicken the nite before and if yes what marinade would u recommend.
Thanks
Jacqui






amycaseycooks said...

Jacqui G - Yes you could marinate the chicken but it really does not need one. it has lots of flavor on its own. If you did marinade it, I would use a light vinaigrette - olive oil, white wine vinegar, salt pepper and a few herbs light such as thyme and parsley.

Leanna said...

I just made this tonight for Valentine's Day dinner. It was VERY yummy! The brie was surprisingly subtle. I served it w/ caramelized carrots and red potatoes, and poured the sauce over the chicken and the potatoes.

Jennifer said...

Hi. I found your site and recipe during a Google search and made this for my husband & kids on Thursday. It was a huge hit! It's officially joined my arsenal of go-to chicken dinners. Thank you for sharing!