Chicken Breasts Stuffed with Goat Cheese and Sun Dried Tomatoes

Yield: 4 servings (1 breast half and 2 T. sauce)
Source: Cooking Light, March 2004
CL Comments: Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with rice or orzo to soak up the shallot-thyme sauce.
Comments from a PA Kitchen: I used spreadable goat cheese instead of crumbled, which might have made my filling a little creamier. Loved it. The recipes suggests you serve with orzo or rice to catch the sauce. I used whole wheat couscous and it was delicious. Will definitely make again.

INGREDIENTS:

1 c. boiling water
1/3 c. sun dried tomatoes, packed without oil
2 tsp. olive oil, divided
1/2 c. chopped shallots, divided
1 1/2 tsp. sugar
3 garlic cloves, minced
2 1/2 T. balsamic vinegar, divided
1/2 c. (2 oz) crumbled goat cheese (I used spreadable goat cheese)
2 T. chopped fresh basil
3/4 tsp. salt, divided
4 (6 oz) boneless, skinless chicken breast halves (I used 4 oz)
1/8 tsp. freshly ground black pepper
3/4 c. fat free, less sodium chicken broth
1/4 tsp. dried thyme
2 tsp. cornstarch
2 tsp. water

INSTRUCTIONS:

  1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 min or until soft. Drain and finely chop.
  2. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add 1/3 c. shallots, sugar, and garlic; cook 4 minutes until soft and lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp. vinegar.
  3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp. salt, stirring well.
  4. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff about 2 T. cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp. salt and black pepper.
  5. Heat 1 tsp. 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 T. 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 thickened, stirring constantly.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
Calories=296; Fat=7.6g; Protein=43.8g; Carb=11.3g; Fiber=.9g; Chol=105mg; Iron=2.4mg; Sodium=787mg; Calcium=62mg

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