Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
From wolfpackjack 16 years ago
- 20 minutes to make
- Serves 4
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 shopping list
- 1/3 cup sun-dried tomatoes, packed without oil shopping list
- 2 tsp olive oil, divided shopping list
- 1/2 cup chopped shallots, divided shopping list
- 1-1/2 tsp sugar shopping list
- 3 garlic cloves, minced shopping list
- 2-1/2 Tbsp balsamic vinegar, divided shopping list
- 1/2 cup (2 ounces) crumbled goat cheese shopping list
- 2 Tbsp chopped fresh basil shopping list
- 3/4 tsp salt, divided shopping list
- 4 (6-ounce) skinless, boneless chicken breast halves shopping list
- 1/8 tsp freshly ground black pepper shopping list
- 3/4 cup fat-free, less-sodium chicken broth shopping list
- 1/4 tsp dried thyme shopping list
- 2 tsp cornstarch shopping list
- 2 tsp water shopping list
How to make it
- 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 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.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.
- Cut a horizontal slit through 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 1tsp 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 cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly.
- Serve sauce over chicken.
The Rating
Reviewed by 6 people-
This recipe totally rocks. I subscribe to Cooking Light and tried this out a couple of years or so ago and have been making it ever since. Great post, Dave...thanks so much! ;)
lunasea
in Orlando loved it
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My kind of chicken recipe... I agree... this really is over the top...Thanks..
zena824
in Somewhere, USA loved it
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I thought I came across the recipe for tonight and then voila, yours came up. This looks triple good!
Cheers!!!
lor
in Toronto loved it
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