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
Details
Servings 4
Cooking time 20mins
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.
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