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

Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons olive oil
  • 1 cup fat-free, less-sodium chicken broth
  • ½ cup dry white wine
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup (3 ounces) crumbled goat cheese
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/3 cups thinly sliced spring onions (about 1 pound)
  • + 5 more ingredients
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon fat-free milk
    • ¾ teaspoon salt, divided
    • 1 ½ teaspoons chopped fresh thyme
    • Cooking spray

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 m...

View full recipe at My Recipes

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