Sun Dried Tomato Stuffed Chicken Breast

Sun Dried Tomato Stuffed Chicken Breast
Sun Dried Tomato Stuffed Chicken Breast

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 2 Tbsp sun-dried tomatoes, without oil

  • 2 oz soft-type goat cheese

  • 1 tsp thyme, fresh

  • 1 pound(s) uncooked boneless, skinless chicken breast

  • 1/8 tsp table salt

  • 1/8 tsp black pepper

  • 1 Tbsp all-purpose flour

  • 1 cup(s) wine

  • 1 Tbsp cornstarch

  • 1 cup(s) fat-free chicken broth

  • 1 Tbsp canned tomato paste

  • 1 Tbsp parsley

Directions

Preparation Time: 15 min Cooking Time: 20 min Level of Difficulty: Moderate * In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme. * Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through. * Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour. * Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside. * Add white wine to pan and boil until almost all evaporated. * Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine. * Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.

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