Chicken breast cutlets are dredged in flour and pan fried sandwiched around caramelized onions and brie cheese baked and served under a buttery sauce for a decadent dinner for two. Heat 1 tablespoon olive oil in skillet over medium high heat. Saute 6 minutes on each side or until chicken is done. Stir in brie salt and pepper. Do not clean pan slice chicken down the center lengthwise to make room for stuffing.
Stuff about 1 1 2 tablespoons of the onion mixture in each pocket. Stir in brie salt and pepper. Be sure to leave about 1 4 of onion mixture behind for making the sauce. Shove that inside a chicken breast with melty brie cheese and cover the whole thing with a crunchy coating and you ve got a seriously grown up and sophisticated tasting cordon bleu. The browning eliminates the sour flavor replacing it with both a savory and sweet touch.
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Stuff about 1 1 2 tablespoons of the onion mixture into each pocket. Serve with wonton crisps. Stuff about 1 1 2 tablespoons of the onion mixture in each pocket. Heat 1 2 teaspoon oil in skillet over medium high heat. Chicken breast cutlets are dredged in flour and pan fried sandwiched around caramelized onions and brie cheese baked and served under a buttery sauce for a decadent dinner for two.
