chicken breasts stuffed with goat cheese, caramelized springs onions and thyme

By pdav

Ingredients

• 1 1/2 teaspoons olive oil
• 1 1/3 cups thinly sliced spring onions (about 1 pound)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled goat cheese
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fat-free milk
• 1 1/2 teaspoons chopped fresh thyme
• 6 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1/2 cup dry white wine
• 1 cup fat-free, less-sodium chicken broth

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.

Nutritional Information
Calories:274
Fat:9.5g (sat 4.3g,mono 3.2g,poly 1.2g)
Protein:39.3g
Carbohydrate:6.6g
Fiber:2.2g
Cholesterol:105mg
Iron:2.8mg
Sodium:530mg
Calcium:123mg
Joanne Weir, Cooking Light, MAY 2009