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.
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.
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- Calories: 296
- Calories from fat: 23%
- Fat: 7.6g
- Saturated fat: 3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.8g
- Protein: 43.8g
- Carbohydrate: 11.3g
- Fiber: 0.9g
- Cholesterol: 105mg
- Iron: 2.4mg
- Sodium: 787mg
- Calcium: 62mg
- 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
- 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.
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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