Chicken Breasts Stuffed With Goat Cheese And Sun-d... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Creamy, flavorful stuffing really wakes up these chicken breasts. Served over rice or orzo with some Brussels spouts or asparagus.... yeeeehhaaaa. The prep time is longer because of soaking the tomatoes. From Cooking Light. 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 garlic cloves, minced |
2-1/2 tbsp balsamic vinegar, divided |
1/2 cup (2 ounces) crumbled goat cheese |
2 tbsp chopped fresh basil |
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, less-sodium chicken broth |
1/4 tsp dried thyme |
2 tsp cornstarch |
2 tsp water |
Directions:
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 tsp 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 tsp vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
5. Stuff about 2 Tbsp cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp salt and black pepper.
6. Heat 1tsp oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done.
7. Remove chicken from pan; cover and keep warm.
8. Add broth, remaining shallots, 2 Tbsp vinegar, and thyme; bring to a boil.
9. 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.
10. Serve sauce over chicken.
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