Main Dish - Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.

Main Dish - Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup boiling water

  • cup sun-dried tomatoes packed without oil

  • 2

    t olive oil, divided

  • ½

    cup chopped shallots, divided

  • t sugar

  • 3

    garlic cloves, minced

  • T balsamic vinegar, divided

  • ½

    cup (2 oz) crumbled goat cheese

  • 2

    T chopped fresh basil

  • ¾

    t salt, divided

  • 4

    (6 oz) skinless, boneless chicken breast halves

  • t freshly ground black pepper

  • ¾

    cup fat-free, less-sodium chicken broth

  • ¼

    t dried thyme

  • 2

    t cornstarch

  • 2

    t water


Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat 1 t 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 t vinegar. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 t salt, stirring well. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 2 T cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 t salt and black pepper. Heat 1 t 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 T 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.


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