Author Notes
Little bundles are 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.
http://cheesepleasebyjess.blogspot.com/2011/12/bundled-chicken-with-goat-cheese-and.html —CheesePlease
Ingredients
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1 1/2 teaspoons
olive oil
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1 1/3 cups
thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion)
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1/2 teaspoon
salt, divided
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1/4 teaspoon
freshly ground pepper
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4 ounces
crumbled goat cheese
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1 tablespoon
fat-free milk
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2 teaspoons
chopped fresh thyme
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2 pieces
skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces)
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salt and pepper to taste
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1 cup
fat-free, less-sodium chicken broth
Directions
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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.
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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.
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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.
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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!
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