Stuffed Chicken Breasts Obrien Recipes

STUFFED CHICKEN BREASTS O'BRIEN

Steps:

• Preheat oven to 350°.
• Butter a shallow baking dish large enough to hold the chicken in one layer.
• Place the breasts on a work surface, skin side up.
• Starting at the top, gently pull the skin away from the meat to form a pocket, leaving the sides still attached.
• Combine the spinach, cheeses, and seasonings.
• Divide into 4 portions.
• Place 1 portion of filling under the skin of each breast.
• Smooth the skin over the filling, tucking the ends under.
• Rub each breast with butter and place in the buttered baking dish.
• Bake, covered, for 45 minutes to 1 hour.
• Serve sliced, hot or cold.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.