I'm always looking for a way to improve basic chicken breasts, and I noticed this one in an issue of Cooking Light recently. The recipe called for spring onions, but mentioned you could substitute leeks. I love leeks and don't cook with them nearly often enough, so I used this recipe as my chance. As with anything with goat cheese, this was yummy!
Chicken Stuffed with Leeks and Goat Cheese
From Cooking Light
1 1/2 tsp. olive oil
1 1/3 cups thinly sliced leeks (I used two)
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
3/4 cup (3 ounces) crumbled goat cheese
1 tbsp. fat-free milk
1 1/2 tsp. chopped fresh thyme (I used 1/2 tsp. dried)
6 (6-ounce) skinless, boneless chicken breast halves
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, milk, and thyme in a small bowl, stirring with a fork.
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.
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.