This recipe was sent to me by one of my readers and closest friends, Adelina. Adelina is the type of friend who seems like she was born in the kitchen and has long been the culinary go-to in our group of friends. When we were in college, Adelina would be whipping up scrumptious eggplant parmesean while the rest of us would pat ourselves on the back for making a box of mac and cheese. I once had the privilege of eating Thanksgiving dinner with her Italian family - it was an incredible foodie experience. She and her family simply know how to cook. So when she sent me a message saying you gotta try this recipe, I knew immediately it would be good! And, in her own words, it is absolutely AMAZING!
This is an excellent meal to serve to guests or when you really want to wow someone. Little bundles of chicken are tied up with kitchen twine and stuffed with a fresh herb and savory goat cheese mixture. The combination of shallots and vidalia onions add a hint of sweetness while a reduced white wine sauce finishes the dish. As Adelina has taught me, fresh herbs are a must. No dried substitutions, you won't get the same result. Tip: There is a trick to getting thyme leaves easily off the stem. Hold the top of the stems and run your fingers down the stem to the base. The leaves will come off easily in your fingers!
1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
2 teaspoons chopped fresh thyme
2 skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces)
Salt and pepper to taste
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 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.
Cut 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.
Return 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.
Remove 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!
Do you have a favorite recipe you want to share? Let me know!