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

Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions and Thyme (Adapted from CL)

2 tablespoon olive oil, divided
1 1/3 cups thinly sliced spring onions
salt and fresh ground black pepper
3 ounces (about 3/4 cup) crumbled goat cheese
1 tablespoon chopped fresh parsley
1 tablespoon milk
1 1/2 teaspoons chopped fresh thyme
6 boneless and skinless chicken breasts (about 6 ounces each)
1/2 cup dry white wine
1 cup chicken broth

In a large skillet, heat 1 tablespoon oil over medium. Add onions - season with salt and pepper. Cook, stirring often, for 10 minutes. Cover, reduce heat and cook 8 minutes, stirring occasionally. Remove the cover and continue to cook until the onions are golden, about 5 more minutes. Remove and let cool.

In a small bowl, stir together onion mixture, cheese, parsley, milk, thyme - season with salt to taste.

Into the thickest portion of each chicken breast, slice a horizontal slit to form a pocket to hold the filling. Fill pockets with roughly 1 1/2 tablespoons of the cheese mixture. Season chicken breasts with salt and fresh ground black pepper.

Wipe pan clean - add remaining 1 tablespoon oil and heat pan to medium-high. Add chicken and cook undisturbed for 5 minutes. Flip chicken over, cover the pan, reduce heat and cook until the chicken is cooked through, about 8 to 10 minutes.

Transfer chicken to a plate and keep warm. Stir wine into pan, scraping pan to loosen any bits stuck to the bottom. Simmer until reduced by half. Add broth - cook until reduced to roughly 1/4 cup, about 7 to 9 minutes. Serve sauce with chicken.

Makes 6 servings.

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