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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. 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 saute 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!
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese