Chicken Breasts Stuffed with Carmelized Onions and Brie


2 tbsp olive oil, separated
1 small onion (or 1/2 a large onion), thinly sliced
2-3 garlic cloves, thinly sliced
1/4 C white wine 
1/4 C chicken stock
2 oz brie cheese, rind removed, and cut into small pieces
2 chicken breasts, boneless and skinless
Sea salt and freshly cracked pepper

Heat olive oil in saute pan over medium heat and add onions; season with salt and pepper saute over medium to medium-low heat, for about 20-30 minutes, until the onions are caramelized and golden brown. Add garlic and saute for about 5 minutes until the garlic gets soft and aromatic.

Turn heat to high and add white wine and chicken broth; reduce liquid, scraping up bits in pan, until completely dry. Remove from heat and add to bowl with brie; stir to combine and melt brie. Season with salt and pepper, if needed. Place in refrigerator to chill for about 20 minutes. (This can be done a day in advance)

Cut a horizontal slit into the thickest portion of the breast to form a pocket (make sure not to go all the way though to the other side); stuff breasts with the onion-brie mixture and secure pocket with 1-2 toothpicks. Season both sides with salt and pepper.

Preheat oven to 350F. Heat olive oil in a saute pan over medium high heat; add chicken and cook for about 7 minutes; flip chicken and place in oven for another 6-7 minutes. Remove from oven and tent with foil for 10 minutes.

Serve with fried sage leaves.