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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.