6 points<\/p>\n
Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.<\/p>\n
Yield:\u00a0 6 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)<\/p>\n
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<\/p>\n
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.<\/p>\n
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.<\/p>\n
3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; saut\u00e9 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.<\/p>\n
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.<\/p>\n
CALORIES 274 ; FAT 9.5g (sat 4.3g,mono 3.2g,poly 1.2g); CHOLESTEROL 105mg; CALCIUM 123mg; CARBOHYDRATE 6.6g; SODIUM 530mg; PROTEIN 39.3g; FIBER 2.2g; IRON 2.8mg<\/p>\n","protected":false},"excerpt":{"rendered":"
6 points Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini. Yield:\u00a0 6 servings (serving size: 1 chicken breast half and 2 teaspoons sauce) 1 1\/2 teaspoons olive oil1 1\/3 cups thinly sliced spring onions (about 1 pound)3\/4 teaspoon salt, … <\/p>\n