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Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the yummy shallot-thyme sauce. Got this from Cooking Light and posting here for safe keeping :) You can also use the stuffing mixture as a topping for a quicker version. Enjoy!
- 1 cup boiling water
- 1⁄3 cup sun-dried tomato, packed without oil
- 2 teaspoons olive oil, divided
- 1⁄2 cup shallot, chopped
- 1 1⁄2 teaspoons sugar
- 3 garlic cloves, minced
- 2 1⁄2 tablespoons balsamic vinegar, divided
- 1⁄2 cup goat cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 3⁄4 teaspoon salt, divided
- 4 (6 ounce) boneless skinless chicken breasts
- 1⁄8 teaspoon fresh ground black pepper
- 3⁄4 cup fat-free low-sodium chicken broth
- 1⁄4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
- Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
- Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.