Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Kristin deuber
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
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; 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.
notes
Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.
Source: Kristin deuber
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