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.
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
How to Make It
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.
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.
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.
Excellent recipe! Lower calorie without losing any flavor. I made this for a weeknight meal and paired it with gnocchi with pesto and it was a hit. I look forward to preparing again when entertaining. The goat cheese is nicely paired with the sundried tomatoes and even those ambivalent about goat cheese will probably like it. I did increase the amount of garlic I used when I made it.
I used this recipe as an outline using what I had available. Used peppers in place of shallots, feta instead of goat cheese and the only basalmic vinegar I had was black mission fig. It was very very good. I will make this again.
This was one of those recipes that illustrate how peoples' tastes differ. My wife loves the taste of balsamic vinegar, and I like goat cheese, so I thought that we'd both like this. OOPS. After eating half a servine, we generously gave the remainder to Mr Insinkerator. The balsamic overpowers all flavors to successfully ruin the dish,
This dish was absolutely delicious! It is a little time consuming if you do it alone. Totally worth it! I did not use goat cheese, but I used feta because it is what I had at the time. Really good! I browned it on the stove top, and finished cooking it on 375 for about 20 mins in the oven. That way it was completely cooked through out, and it was so moist!! Really recommend this one.
This was truly delicious. There were a lot of steps, but nothing was too difficult.My only concern was getting the chicken cooked through without losing all the stuffing (I had only 3 breasts, so I let the extra stuffing melt over the top once the breasts were cooked). I had to microwave one of the thicker pieces, so I think covering them after they have browned would be a good idea. We loved the flavors and the nutrition stats- that was a lot of food for 300 calories! (Love the older CL recipes for that.) We served it with parslied baby potatoes and a spinach/kale/chard mix sauteed in a bit of lemon oil. Definitely company-worthy.
Really good. I did not have sugar and the meal, I thought, was fine without that ingredient. Did sautee the chix breasts for 6 minutes (each side) but chicken was not cooked fully.I placed the chicken into the oven at 375 degrees for about 12 minutes. This was perfect, and will do this again this way in the future. Served with an argula salad. Very good.
I followed the recipe exactly. I agree with other reviews that the chicken can be over or under cooked easily. I think the chicken breast should be beaten out until same thickness then place.filling and jelly roll it up. Secure with kitchen string or toothpicks and then cook as directed. Could also roll into foil then bake. I will try it again. The sauce is good as well. Served mine with rice and broccoli.
This was a delicious recipe. Very flavorful. There was a few comments on the cooking of the chicken. It was either under or over cooked. I've found the best way to cook the stuffed chicken is not timing it, but cook it on medium in a covered pan. Don't rush it. Let it cook slowly. You'll see it turn white on the bottom and move up. Turn it and do the same thing. It was juicy and cooked perfectly. It will definitely be added to my file, but with the time involved it will be a special occasion meal.