Brie-and-Caramelized Onion-Stuffed Chicken Breasts

From Cooking Light --this is actually low in calories!

• 1 teaspoon olive oil, divided
• 1 1/2 cups sliced onion
• 4 garlic cloves, thinly sliced
• 2/3 cup dry white wine, divided
• 2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

• 4 (4-ounce) skinned, boned chicken breast halves
• 2 tablespoons minced onion
• 1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
• 2 garlic cloves, minced
• 1 (10 1/2-ounce) can low-salt chicken broth
• Sage sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté until golden brown. Add sliced garlic; sauté . Stir in 1/3 cup 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 tablespoons of the onion mixture into each pocket.

Heat 1/2 teaspoon 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 cup 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 cup. 

Serve sauce with chicken. Garnish with fresh sage, if desired