CHICKEN BREASTS STUFFED WITH GOAT CHEESE
& CARAMELIZED SPRING ONIONS

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INGREDIENTS:

6 Coastal Range Organics Boneless Skinless Breasts
1 1/2 tsp olive oil
1 1/3 cups spring onions, thinly sliced
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
3/4 cup goat cheese, crumbled
1 Tbsp fresh flat-leaf parsley, chopped
1 Tbsp fat-free milk
1 1/2 tsp fresh thyme, chopped
Cooking spray
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth

DIRECTIONS:

Spring Onions:

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.

Chicken:

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.

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 over chicken.

Serves 6 people