Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

21 Reviews
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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
6 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
By Joanne Weir
May 2009
RECIPE BY Cooking Light

Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.

Ingredients

  • 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

Nutritional Information

  • Calories 274
  • Fat 9.5g
  • Satfat 4.3g
  • Monofat 3.2g
  • Polyfat 1.2g
  • Protein 39.3g
  • Carbohydrate 6.6g
  • Fiber 2.2g
  • Cholesterol 105mg
  • Iron 2.8mg
  • Sodium 530mg
  • Calcium 123mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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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Ratings & Reviews

skspillman's Review

jhoffma3
June 04, 2009
Made this last night--it was very good. The chicken came out a bit dry--next time I'll only cook for 8 or 9 minutes probably. Loved the contrast of the salty goat cheese with the creamy polenta. Couldn't find broccolini at my grocery store, so I just served with a side of sugar snap peas. I also used leeks instead of spring onions. I will make this again.

IoneTaylor's Review

IoneTaylor
June 10, 2012
These are a family favorite, although they're a little time consuming to prepare. I have trouble caramelizing the spring onions - they seem to go black rather than deep brown.

KimberlyDC's Review

tracyleedy3
May 11, 2009
The flavors in this dish were wonderful. I would consider it entertaining-worthy. The polenta and broccolini sides went so well with the chicken. We like a lot of the good stuff, so I actually stuffed only four breasts with the amount the recipe says stuffs six. I don't think I used a whole cup of chicken broth at the end either - plenty of juices in the pan plus the wine - maybe used a more concentrated half-cup or so.

TeresaRobin's Review

ehighland
June 25, 2012
N/A

goodrel8's Review

TeresaRobin
March 31, 2013
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.

tracyleedy3's Review

Kitty143Cat
March 12, 2011
SO good! Couldn't find spring onions so we used leeks. We followed the rest of the recipe and it turned out amazing! Will definitely be making this again soon!

Isabel31's Review

Isabel31
December 06, 2009
I followed the recipe exactly and really liked this chicken. It was a little more time intensive than I was expecting, so I wouldn't suggest making this on a weeknight.

DanaSam's Review

crowe220
May 05, 2009
I love the flavors in this recipe and the 'stuffing' really adds great flavor. It was a little time consuming to make the 'broth' at the end and I am not sure it added a ton to the recipe. I might make this again and tweak it a bit. I served with polenta and broccolini as suggested and the flavors of the meal came together great.

AColette's Review

AColette
October 11, 2010
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.

tmlegler04's Review

tmlegler04
February 16, 2010
This was amazingly tasty for how simple it was to make. Everyone I've shared the recipe with absolutely raves about it too. Be sure to use a white wine that you like.
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