We recreated these chicken breast stuffed with goat cheese, thyme, and caramelized onions from Cooking Light and enjoyed every bite!
Six – 6 ounce chicken breasts? Since when is 6 ounces of meat a serving size? Hmmmm. In my world 4 ounces is a serving size.
Now that I’ve made my point, this recipe from Cooking Light came from my husband’s coworker, Teresa. I love how recipes get passed around. Teresa gave this recipe to me. Teresa also gave this chicken breast recipe to Joni. I meet Joni at the gym. She said this chicken turned out terrific, so I made it last night. Now I’m giving this recipe to you!
The only change I made was to sprinkle the chicken with fresh thyme. Next time I might brighten it with a squeeze of lemon. This is definitely a do again!
- * 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; 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.
What’s good for me in this dish?
Lean chicken breasts are a complete protein, with less saturated fat than beef. Chicken also has cancer protecting B vitamins, including Niacin and B6 for energy.
Fat: 9.5g (sat 4.3g,mono 3.2g,poly 1.2g)
Weight Watchers Points 7
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.