I make a lot of chicken recipes, don’t I? I just loooooove chicken!
And cheese? Don’t even get me started on cheese! I’m addicted to the stuff!
So you can probably imagine my excitement when I saw this recipe in Cooking Light. I had to make it.
I loved this dish. The stuffing is perfect and the reduced sauce is delicious, although you could definitely serve it without the sauce if you don’t have wine or chicken broth available.
Stas wasn’t a huge fan – he just doesn’t like chicken stuffed with anything (which is so weird to me). He did like the sauce though. So maybe if I make this in the future, I’ll only stuff half of them and just serve him a breast with the sauce.
I just really want someone else to make this and get excited about it because I loved it that much 🙂
Chicken Breasts Stuffed with Goat Cheese, Caramelized Leeks, and Thyme
adapted from Cooking Light, May 2009
1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced leeks
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
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth
Heat oil in a large skillet over medium heat. Add leeks, 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 2-5 minutes or until golden, stirring occasionally. Cool slightly.
Combine leek mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
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, smooth side (the top of the breast) down; 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 with chicken.
I served it with mashed potatoes: