Ingredients
-
1 1/2
-
1 1/3
-
3/4
-
1/4
-
3/4
-
1
-
1
-
1 1/2
-
6
-
-
1/2
-
1
-
-
-
Directions
Stuffed Chicken Breasts With Goat Cheese, A Cooking Light recipe I wanted to try – be sure to stuff chicken and refrigerate up to one day ahead , A Cooking Light recipe I wanted to try – be sure to stuff chicken and refrigerate up to one day ahead
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Steps
|
1
Done
|
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
Done
|
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
Done
|
3. Return Pan to Medium-High Heat. Coat Pan With Cooking Spray. Add Chicken to Pan; Saute 5 Minutes; Tun 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. |
