Brie Stuffed Chicken With Orzo Recipes

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BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS



Brie and Caramelized Onion Stuffed Chicken Breasts image

Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.

Provided by Geema

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil, divided
1 1/2 cups sweet onions, sliced
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
3 ounces brie cheese, rind removed, cut into small pieces
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons onions, minced
3/4 teaspoon dried sage
2 garlic cloves, minced
10 ounces low sodium chicken broth

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.

SPINACH AND BRIE CHICKEN WITH TOMATO ORZO RECIPE - (4.2/5)



Spinach and Brie Chicken with Tomato Orzo Recipe - (4.2/5) image

Provided by mirelsonp

Number Of Ingredients 10

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 lb total)
2 Tbsp Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 oz Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 Tbsp butter
1 Tbsp fresh lemon juice

Steps:

  • 1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange seam side down, on sheet. 2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. 3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

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  • Heat broiler, with oven rack set about 4 inches from heat. Line a baking sheet with aluminum foil.
  • Spread one side of each cutlet with mustard, dividing amongst all 8 cutlets. Top with spinach and brie cheese. Sprinkle with salt and pepper. Starting at the short end of the chicken, roll tightly and place, seam side down, on prepared baking sheet. Sprinkle with a little more salt and pepper.
  • Broil, without turning, until tops are lightly browned and chicken is cooked through, 8-10 minutes.
  • Bring a large pot of lightly salted water to a boil Add orzo and cook until al dente, about 8-10 minutes. Drain orzo well and return to pot.


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