Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency.

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, rind removed and cut into small pieces (about 2 T)

1/8 teaspoon salt

1/8 teaspoon pepper

4 (4-oz) 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-oz) can low-salt chicken broth

Sage sprigs (optional)

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. 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.

2. 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.

3. 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.

4. 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. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.