Chicken Breasts Stuffed with Goat Cheese, Caramelized Green Onions and Thyme

Wednesday night, I made a fancy dinner. I try to do one fancy dinner a week. Unless I'm stopped by my husband, who told me last week that every dinner didn't have to be something spectacular. He just wanted tacos.

When I bought that taco kit, I felt like I had a box of tampons in my grocery cart. I tried to hide it behind a box of oatmeal and prayed I didn't run into anyone I knew.

What's next, Hamburger Helper?

This week, I had to pull out a goat cheese stuffed chicken breast recipe to redeem myself from taco night. I've had it in my artillery (recipe binder ... where I just found some chopped parsley) for several weeks. I love anything stuffed -- pasta, meat, mushrooms, dessert -- sign me up. Then you tell me that it's stuffed with cheese and I salivate. Ty doesn't agree with me on most menu items, hence taco night. But he'd mentioned goat cheese a few days prior, so I knew I had an open window of opportunity.

The chicken turned out beautifully, and was surprisingly easy to prepare. I was nervous to fiddle with the chicken while it cooked for fear of losing all my goat cheese stuffing. So I left the meat alone and let it saute, which is what you're supposed to do anyway but I normally can't help myself. Best part ... it's a one dish meal, so there's little clean up after all your hard work.

Chicken Breasts Stuffed with Goat Cheese, Caramelized Green Onions and Thyme

1 1/2 teaspoon olive oil
1 1/3 cups thinly sliced green onions (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 oz.) crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
1 1/2 teaspoon chopped fresh thyme
Skinless, boneless chicken breasts
Cooking spray
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth

• 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.
• Cut a slit through the thickest portion of each chicken breast to form a pocket. Stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with the remaining 1/4 teaspoon salt.
• Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; saute 5 minutes; turn chicken over. Cook, reduce heat, and cook 10 minutes or until chicken is done.
• Remove chicken from pay; 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.