I was expecting a lot from this recipe, especially since I LOVE goat cheese! I wasn’t going to make this recipe but I was at the Vista Farmer’s Market and saw spring onions, and knew I had to try this out. I also LOVE onions, and have never had, much less seen a spring onion (I don’t count scallions or green onions as spring onions)! Thankfully, the cookbook, Cooking Light‘s Cooking Through the Seasons, had some tips and a picture of spring onions. (Well, the sign at the market helped too!) I really thought I was in for a treat. Now don’t get me wrong, it was good, but it didn’t blow me away. And it was a lot of work. You have to carmelize the onions, which takes like 25 minutes, and then reduce the sauce at the end which takes about 9 minutes (plus cooking the chicken for 10-15). Will I make this again? Maybe. I give this recipe 2 out of 4 stars.
Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme (link)
- YIELD: 6 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
- COURSE: Main Dishes
- 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
- 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.