Chicken Breasts Stuffed With Goat Cheese And Sun-Dried Tomatoes Recipe

Name: Chicken Breasts Stuffed With Goat Cheese And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1/3 cup sun-dried tomatoes, packed without oil; 2 teaspoons olive oil, divided; 1/2 cup chopped shallots, divided; 1 1/2 teaspoons sugar; 3 garlic cloves, minced; 2 1/2 tablespoons balsamic vinegar, divided; 1/2 cup (2 ounces) crumbled goat cheese; 2 tablespoons chopped fresh basil; 3/4 teaspoon salt, divided; 4 (6-ounce) skinless, boneless chicken breast halves; 1/8 teaspoon freshly ground black pepper; 3/4 cup fat-free, less-sodium chicken broth; 1/4 teaspoon dried thyme; 2 teaspoons cornstarch; 2 teaspoons water

Servings: persons

1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

1
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2
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.
3
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4
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.
5
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.
6
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.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup boiling water, 1/3 cup sun-dried tomatoes, packed without oil, 2 teaspoons olive oil, divided, 1/2 cup chopped shallots, divided, and more.

Yes, Chicken Breasts Stuffed With Goat Cheese And Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts Stuffed With Goat Cheese And Sun-Dried Tomatoes

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