Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini. 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 |
Directions:
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.
4. 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.
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