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

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon milk fat-free
• 1 tablespoon flat-leaf parsley fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 3 ounces goat cheese crumbled
• 1.5 teaspoons olive oil 
• 0.8 teaspoon salt divided
• 36 ounce chicken breast halves boneless skinless
• 1 pound spring onion thinly sliced

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large skillet over medium heat.
2. 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.
3. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
4. 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.
5. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
6. Return pan to medium-high heat. Coat pan with cooking spray.
7. Add chicken to pan; saut 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
8. Remove chicken from pan; let stand 10 minutes.
9. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes).
10. Add broth, and cook until reduced to 1/4 cup (about 9 minutes).
11. Serve with chicken.