Baked Chicken with Brie and Caramelized Onions

If you don’t love Brie, we simply cannot be friends.  The end.

Baked Chicken w. Brie, Almonds, & Caramelized Onions

1½ lbs. boneless, skinless lean chicken breast
1 cup dry white wine
2 teaspoons fresh rosemary
½ teaspoon dried tarragon

Salt & Pepper
4 oz. Brie cheese, sliced
½ cup sliced almonds
1 onion, sliced into rings
1 Tablespoon honey

½ Tablespoon extra virgin olive oil

Preheat the oven to 400 degrees.  Slice the onions, keeping them in rings. Heat olive oil in a large skillet and add the onions.  Add salt to draw out as much moisture as possible.  Once the onions begin to brown, add the honey and continue to cook until the onions are a nice light translucent brown.  Set aside.
Pour 1 cup of wine into a shallow glass baking dish.  Place chicken breasts on top and sprinkle with rosemary, tarragon, salt, and pepper.  Cover each chicken breast with the caramelized onions and place in the oven.  Bake for about 25 minutes.  You will add the Brie when you have about 10-15 minutes left to cook.

Meanwhile, slice Brie into ½ inch pieces.  Once the 25 minutes are up, place the Brie slices over the chicken and onions, making sure to cover each chicken breast.  Sprinkle sliced almonds over them.  Place back into the oven and continue to bake for about 10-15 minutes.  Be sure to check if chicken has been thoroughly cooked (i.e. no pink).

I served mine with purple potatoes and roasted them with rosemary and honey. 🙂

*Side note*  Foods that are naturally purple/blue are rich in antioxidants!