Stuffed Chicken Breasts With Goat Cheese

A Cooking Light recipe I wanted to try - be sure to stuff chicken and refrigerate up to one day ahead.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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 white wine
• 1  cup  reduced-sodium fat-free chicken broth

Directions

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.