Chicken Breasts Stuffed With Goat Cheese, Caramelized Spring Onions, And Thyme

• 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; saute 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.

olive oil, spring onions, salt, freshly ground black pepper, goat cheese, parsley, milk, thyme, skinless, cooking spray, white wine, chicken broth

Taken from www.myrecipes.com/recipe/chicken-breasts-stuffed-with-goat-cheese-caramelized-spring-onions-thyme (may not work)