Stuffed Chicken Breasts With Goat Cheese
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
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. 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; 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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