Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

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

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Nutritional Information

Amount per serving
  • 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

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

  1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
  2. 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.
  3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
  4. 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.
  5. 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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