23 October, 2020
Chicken Breasts Stuffed With Goat Cheese and Sun-Dried Tomatoes
Posted in : Poultry on by : therecipebum
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes.
Servings 4
Ingredients
- 1 Cup Boiling Water
- 1/3 Cup Sun-Dried Tomatoes Packed without oil
- 2 tsp Olive Oil Divided
- 1/2 Cup Chopped Shallots Divided
- 1 1/2 tsp Sugar
- 3 Cloves Garlic Minced
- 2 1/2 Tbsp Balsamic Vinegar Divided
- 1/2 Cup Goat Cheese Crumbled
- 2 Tbsp Fresh Basil Chopped
- 3/4 tsp Salt Divided
- 4 6 Ounce Skinless, Boneless Chicken Breast Halves
- 1/8 tsp Freshly Ground Black Pepper
- 3/4 Cup Fat-Free, Low-Sodium Chicken Broth
- 1/4 tsp Dried Thyme
- 2 tsp Cornstarch
- 2 tsp Water
Instructions
- combine boiling water and Tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- Heat 1 tsp oil in a large non-stick 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 tsp vinegar.
- Combine chopped Tomatoes, Shallot mixture, Cheese, Basil and 1/4 tsp Salt, stirring well.
- Cut a horizontal slit through the thickest portion of each Chicken Breast half to form a pocket.
- Stuff about 2 Tbsp cheese mixture into each pocket,
- Sprinkle Chicken evenly with 1/2 tsp Salt and Black Pepper.
- Heat 1 tsp 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 Tbsp Vinegar, and Thyme; bring to a boil.
- Combine Cornstarch and Water, stirring with a whisk.
- Add Cornstartch mixture to pan; bring to a boil.
- Cook 1 minute or until sauce is slightly thick, stirring constantly.
- Serve sauce over Chicken.