Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.
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
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth
How to Make It
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.
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.
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.
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.
Terrifically rich and satisfying. I used leeks and also overstuffed the breasts. I also used bone-in breasts so baked them longer. I've not caramelized leeks using this method before but it worked beautifully just didn't take quite as long as the recipe stated. The filling is so delicious and I can see it working in other dishes, too.
An impressive and delish recipe that was surprizingly easy. I used leeks instead of spring onions. I made the full recipe of the onion/cheese mixture, but only stuffed 3 chicken breasts. If I was going to make more chicken breasts I would increase the amount of the cheese and onions.
This was delicious! I used 3.5 oz of goat cheese (the whole container), added minced garlic, and stuffed it in to 3 fairly large chicken breasts. I also added chicken broth while the chicken was cooking so I didn't have an issue with it being dry. I served it with roasted cauliflower and potatoes.
Half way through making this i almost gave up, because it seemed like it was going horribly awry, but I'm glad I stuck with it, because it was absolutely delicious. I couldn't find spring onions, so I substituted shallots, and it was amazing. I'll definitely make again.
This was delicious! The pan sauce was amazing, and the meal in general was fantastic. I served it with artichokes and pasta tossed with olive oil and garlic. I would definitely recommend it. The only thing I took of a star for was the chicken came out a little dry.
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