Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

The rich flavors of chicken and goat cheese recipes join forces in this impressive 5-star main dish. Serve with orzo or rice to soak up the shallot-thyme sauce. http://www.myrecipes.com/recipe/chicken-breasts-stuffed-with-goat-cheese-sun-dried-tomatoes-10000000592301/

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup boiling water

  • 1/3

    cup sun-dried tomatoes, packed without oil

  • 2

    teaspoons olive oil, divided

  • 1/2

    cup chopped shallots, divided

  • 1 1/2

    teaspoons sugar

  • 3

    garlic cloves, minced

  • 2 1/2

    tablespoons balsamic vinegar, divided

  • 1/2

    cup (2 ounces) crumbled goat cheese

  • 2

    tablespoons chopped fresh basil

  • 3/4

    teaspoon salt, divided

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 1/8

    teaspoon freshly ground black pepper

  • 3/4

    cup fat-free, less-sodium chicken broth

  • 1/4

    teaspoon dried thyme

  • 2

    teaspoons cornstarch

  • 2

    teaspoons water

Directions

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat 1 teaspoon oil in a large nonstick 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 teaspoons vinegar. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper. Heat 1 teaspoon 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 tablespoons 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. Note: Stuffed chicken breasts are a great way to add flavor and retain moisture in chicken. Use a paring knife to cut the small pocket into the chicken breasts.

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