Stuffed Chicken Breasts With Goat Cheese

Name: Stuffed Chicken Breasts With Goat Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by macygirl09

"A Cooking Light recipe I wanted to try - be sure to stuff chicken and refrigerate up to one day ahead."

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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.