Chicken Breasts stuffed with goat cheese, carmelized spring onions and thyme (Cooking Light)

Directions

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

Preparation
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.
Nutritional Information

Calories:
274
Fat:
9.5g (sat 4.3g,mono 3.2g,poly 1.2g)
Protein:
39.3g
Carbohydrate:
6.6g
Fiber:
2.2g
Cholesterol:
105mg
Iron:
2.8mg
Sodium:
530mg
Calcium:
123mg