CheesePlease's Notes:
Expand1 1/2 teaspoon olive oil Ask a question about this ingredient
1 1/3 cup thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion) Ask a question about this ingredient
1/2 teaspoon salt, divided Ask a question about this ingredient
1/4 teaspoon freshly ground pepper Ask a question about this ingredient
4 ounces crumbled goat cheese Ask a question about this ingredient
1 tablespoon fat-free milk Ask a question about this ingredient
2 teaspoons chopped fresh thyme Ask a question about this ingredient
2 pieces skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces) Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 cup fat-free, less-sodium chicken broth Ask a question about this ingredient
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 another 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
Ask a question about this stepCut chicken breasts in half lengthwise, and pound out until thin. Place a spoonful of goat cheese mixture in the middle of each chicken piece. Roll up and secure with kitchen twine. (I use twine a lot in the kitchen, but it definitely takes some practice!!!) Sprinkle chicken bundles evenly with salt and pepper.
Ask a question about this stepReturn pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan and sauté for 5 minutes. Turn chicken and cover. Reduce heat, and cook 10 minutes or until chicken is done.
Ask a question about this stepRemove chicken from pan and 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. Enjoy!
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
