Chicken Breasts Stuffed W/ Goat Cheese & Sun-Dried Tomatoes
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 236.59 ml boiling water
- 78.78 ml sun-dried tomato, packed without oil
- 9.85 ml olive oil, divided
- 118.29 ml shallot, chopped
- 7.39 ml sugar
- 3 garlic cloves, minced
- 36.97 ml balsamic vinegar, divided
- 118.29 ml goat cheese, crumbled
- 29.58 ml fresh basil, chopped
- 3.69 ml salt, divided
- 4 (680.38 g) boneless skinless chicken breasts
- 0.61 ml fresh ground black pepper
- 177.44 ml fat-free low-sodium chicken broth
- 1.23 ml dried thyme
- 9.85 ml cornstarch
- 9.85 ml water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am 24 years old, married and a working mother of two little boys, a 3 year old and a 1 year old. So, I am very busy and being able to come on here and quickly find great, easy recipes is a big help!