Sun Dried Tomato Stuffed Chicken Breast

By á-1088

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

Preparation

Step 1

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.