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

I was unable to find Spring Onions... I googled them, and apparently, they are like green onions, only larger.. and instead of using green onions, I ended up using shallots.... I know, makes no sense.

I have been wanting to make this for a while because we have some goat cheese in excess.... 

Overall, the recipe is quite simple, just sounds fancy. Seeing as I am not the best at stuffing my chicken,  I basically just put a slit into the chicken and then used toothpicks to secure the chicken back together.

Definitely going to be making this again, I enjoyed the pan sauce that is drizzled over it. I will also say we used 3 chicken breasts, instead of the 6 the recipe calls for, it was about 1.5 lbs of chicken... we didn't quite use all the cheese mixture.... it was SOO good. 

To go with our delicious dish, I made roasted fingerling potatoes, roasted brussel sprouts and BreeAnna made a very tasty Avocado Bruschetta! 

I will post those recipes in the blog.

This would make a great Sunday family dinner... it will leave you STUFFED!

• 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. 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; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
4. 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.