Chicken Breasts Stuffed W/ Goat Cheese & Sun-Dried Tomatoes

Name: Chicken Breasts Stuffed W/ Goat Cheese & Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by AlwaysEnL

"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!"

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Ready In:: 20mins
Ingredients:: 16
Serves:: 4

ingredients

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

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.

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Reviews

Excellent! I followed this recipe as written and mmm, it is so good. We enjoyed very much and I will definitely prepare it again. Thank you AlwaysEnL for posting! Made for PAC Spring 2010.

MA Blossom

RECIPE SUBMITTED BY

AlwaysEnL

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!

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