1 tsp. olive oil, divided
1-1/2 C. sliced onion
4 garlic cloves, thinly sliced
2/3 C. dry white wine, divided
2 oz. Brie or Camembert cheese, rind removed and cut into smallpieces (about 2 T.)
1/8 tsp. salt
1/8 tsp. pepper
4 (4-oz.) skinned, boned chicken breast halves
2 T. minced onion
1 T. chopped fresh or 3/4 tsp. dried rubbed sage
2 garlic cloves, minced
1 (10-1/2-oz.) can low-salt chicken broth
Sage sprigs (optional)

Heat 1/2 tsp. oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 C. wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 T. of the onion mixture into each pocket. Heat 1/2 tsp. oil in skillet over medium-high heat. Add chicken; sauté 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, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 C.. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

Yield: 4 servings
Serving size: 1 chicken breast half and 3 T. sauce

Calories: 220
Fat: 7.1g
Fiber: 1g