Sun-Dried Tomato Stuffed Chicken Breasts

Submitted by Cultural Twist

"This is from Weight Watchers.com. A spectacularly tasty and easy meal to cook up when you want to impress but stay on the plan. Only 5 points per serving!"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 4 Peices
• Serves: 4

ingredients

• 29.58 ml sun-dried tomatoes, without oil, minced
• 56.69 g soft fresh goat cheese
• 4.92 ml thyme, chopped
• 453.59 g boneless skinless chicken breast
• 0.61 ml table salt (to taste)
• 0.61 ml black pepper (to taste)
• 14.79 ml all-purpose flour
• 236.59 ml wine, dry, white
• 14.79 ml cornstarch
• 236.59 ml fat-free chicken broth
• 14.79 ml tomato paste
• 14.79 ml parsley, chopped

directions

1. In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
2. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
3. Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.
4. Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.
5. Add white wine to pan and boil until almost all evaporated.
6. Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.
7. Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.