Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 23 %
Fat 7.6 g
Satfat 3 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 43.8 g
Carbohydrate 11.3 g
Fiber 0.9 g
Cholesterol 105 mg
Iron 2.4 mg
Sodium 787 mg
Calcium 62 mg

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

Preparation

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.