Brie-And-Caramelized Onion-Stuffed Chicken Breasts
INGREDIENTS:
1/2 c Butter
1/2 c Brown sugar
1/2 c Sugar
1/2 c Heavy cream
1/4 ts Nutmeg
12 oz Brie, wheel
1/8 c Sliced almonds, toasted
1/2 c Butter
1/2 c Brown sugar
1/2 c Sugar
1/2 c Heavy cream
1/4 ts Nutmeg
12 oz Brie, wheel
1/8 c Sliced almonds, toasted
Preheat oven to 225.
Melt butter, brown sugar and sugar in a saucepan over very low heat until sugars are dissolved.
Gradually add cream, beating until smooth. Add nutmeg and continue to cook until thickened and caramelized.
Place Brie in a pie plate and pour the caramel over the top.
Bake for 10 minutes or until Brie softens to desired consistency. Remove from oven and sprinkle with almonds. Let stand 5 minutes before serving.
Serving Ideas : Terrific when served on baguette slices.
Melt butter, brown sugar and sugar in a saucepan over very low heat until sugars are dissolved.
Gradually add cream, beating until smooth. Add nutmeg and continue to cook until thickened and caramelized.
Place Brie in a pie plate and pour the caramel over the top.
Bake for 10 minutes or until Brie softens to desired consistency. Remove from oven and sprinkle with almonds. Let stand 5 minutes before serving.
Serving Ideas : Terrific when served on baguette slices.