Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

By Reen

Ingredients

• 1/2 teaspoon 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 teaspoon chopped fresh thyme
• 6 (6 ounces) 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; saute 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.