Stuffed Chicken Breasts

Main Dishes

Tired of oven-baked chicken? We came up with a delicious filling to take your average chicken dinner to the next level.

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    1 1/2 tspOlive Oil
    1 1/3 cupsSpring Onions, thinly sliced
    3/4 tspSalt, divided
    1/4 tspFreshly Ground Black Pepper
    3/4 cupGoat Cheese, grated
    1 tbspFlat Leaf Parsley, chopped
    1 tbspMilk
    1 1/2 tspFresh Thyme, chopped
    6 6 skinless boneless chicken breasts or legs
    1/2 cupDry White Wine
    1 cupChicken Broth
    1 1/3 cupsSpring Onions, thinly sliced
    3/4 tspSalt, divided
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    1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt and pepper to pan; cook 1-2 minutes, stirring frequently.
    2. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly.
    3. Combine onion mixture, 1/4 teaspoon salt, Salerno Goat Cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
    4. 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.
    5. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan and 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.
    6. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes).
    7. Pour sauce over chicken and serve.


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