Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze

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   1.

2. 2

   Lay chicken out on a work surface, season all over with salt and pepper.

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   Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini.

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   Fold open ends over filling and secure each with a toothpick.

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   Place flour in shallow plate with a lip, and dredge chicken.

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   Transfer to a wax paper-lined plate.

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   2.

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   Heat 3 tablespoons oil in a large skillet over medium-high heat.

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   Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes.

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    Divide chicken among plates and discard oil.

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    3.

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    Return skillet to high heat.

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    Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy.

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    Add broth, bring to a boil, and cook until mixture reduces to a glaze.

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    Remove skillet from heat and whisk in remaining 1 teaspoon oil.

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    Pour glaze over chicken and serve.

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    Calories: 460

18. 18

    Total Fat: 23 grams

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    Saturated Fat: 8 grams

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    Total Carbohydrate: 13 grams

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    Protein: 47 grams

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    Sodium: 400 milligrams

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    Cholesterol: 120 milligrams

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    Fiber: 0 gram

* Per serving · 4 servings · Values may vary.

No additional tips available.