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

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.

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.

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.

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!

We LOVE this recipe. We make it at least once a month and it's one of our favorite go-tos for special dinners. We use leeks instead of spring onions and it's amazing!

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.

I just finished eating this meal and LOVED it! I added the chicken to the wine/broth as it reduced to keep the chicken tender and it turned out fantastic!

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.

Erin - spring onion, also known as a scallion, salad onion or green onion. I don't know why they have so many different names.

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.

We made this for a Sunday night dinner and really enjoyed the flavors. I couldn't find spring onions, so we used green onions. Next time I would probably do shallots, even though the green onions were fine. I also substituted fresh oregano for the time and it worked great. The goat cheese flavor was not too overpowering. Overall, delicious!

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.

This was a great prep-ahead recipe, and the results were delicious! I doubled the stuffing and filled 8 chicken breast halves; each serving was very hearty. I used spring onions, but I did substitute some dried thyme (didn't have enough fresh) and I didn't make the pan sauce, since there were lots of juices in the pan after removing the cover. I served with couscous and steamed green beans. We will definitely make this again soon!

I used the filling with only 4 chicken breasts, and we wanted more filling! it was delicious. The chicken turned out nicely; I made sure to brown it well then I added a little bit of broth during the last 10 mins to keep the chicken moist. I thought it was just ok with polenta, would have been just as good with rice or mashed potatoes.

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.

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.

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.

This was delicious!!! I substituted leeks like the recipe in the magazine said to do if you couldn't find the spring green onions. DELICIOUS!!!!

Yum! Substituted leeks for the spring onions.