Goat Cheese Stuffed Chicken Breast

Preheat oven to 450 degrees. 1. Spray baking sheet with non-stick spray. Spray medium skillet and set on med-high. Add 1/2 c onions, 2 garlic cloves, and 1/2 tsp thyme: cook, stirring til softened. Add apricots and 2 tbl sherry: cook til liquid evaporates. Remove skillet from heat and let cool 2 minutes. Stir in goat cheese and cool completely. 2. Season chicken with salt and pepper. Evenly spread cheese mixture on each piece of chicken. Roll up jelly-roll style and secure with tooth picks. 3. Dip in egg, then roll in bread crumbs. Place on baking sheet, spray with nonstick spray and baked til cooked through. About 22 - 25 minutes. Let stand 5 minutes before slicing. 4. Add olive oil to medium skillet on med-high. Add remaining onions, garlic, and thyme. cook til soft. Stir in mushrooms and cook 4-6 minutes. Add sherry cook 1-2 minutes. Add broth, salt, pepper and cook about 4 minutes. Slice chicken and arrange on serving plates and top with mushroom sauce.