Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
(from Amanda_Rose’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Ingredients
- 1/2 cup boiling water
- 1/6 cup sun-dried tomatoes, packed without oil
- 1 teaspoons olive oil, divided
- 1/4 cup chopped shallots, divided
- 3/4 teaspoons sugar
- 2 garlic cloves, minced
- 1 tablespoons balsamic vinegar, divided
- 1/4 cup (2 ounces) crumbled goat cheese
- 1 tablespoons chopped fresh basil
- 1/4 teaspoon salt, divided
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/16 teaspoon freshly ground black pepper
- 1/3 cup fat-free, less-sodium chicken broth
- 1/8 teaspoon dried thyme
- 1 teaspoons cornstarch
- 1 teaspoons water
Directions
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Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
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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.
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Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
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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.
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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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Note:
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Stuffed chicken breasts are a great way to add flavor and retain moisture in chicken. Use a paring knife to cut the small pocket into the chicken breasts.