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

By mshettel

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.

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.