Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
chicken breast, broth, shallots, vinegar, garlic, sugar, cornstarch, basil
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
Directions for Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 chicken breast half an
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