Stuffed Chicken Breasts With Goat Cheese

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 wine
• 1 cup reduced-sodium fat-free chicken broth

Recipe

• 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.