Stuffed Chicken Breasts With Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A Cooking Light recipe I wanted to try - be sure to stuff chicken and refrigerate up to one day ahead. Ingredients:
1 1/2 teaspoons olive oil |
1 1/3 thinly sliced spring onions (about 1 pound) |
3/4 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper |
3/4 cup crumbled goat cheese (about 3 ounces) |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon nonfat milk |
1 1/2 teaspoons chopped fresh thyme |
6 boneless skinless chicken breast halves |
cooking spray |
1/2 cup dry white wine |
1 cup reduced-sodium fat-free chicken broth |
Directions:
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. 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. 3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; saute 5 minutes; tun 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.
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