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.
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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