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.
Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 274
- Fat: 9.5g
- Saturated fat: 4.3g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.2g
- Protein: 39.3g
- Carbohydrate: 6.6g
- Fiber: 2.2g
- Cholesterol: 105mg
- Iron: 2.8mg
- Sodium: 530mg
- Calcium: 123mg
- 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
- 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; 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.
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