Photo of Sun-Dried Tomato Stuffed Chicken Breasts by WW

Sun-Dried Tomato Stuffed Chicken Breasts

4 - 6
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavourful cheeses, capers and spices.


Sun-dried tomatoes (without oil)

2 tbsp(s), minced

Soft-type goat cheese

2 oz

Dried thyme

1 tsp(s), chopped

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz breasts

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

All-purpose flour

1 tbsp(s)

Table wine

1 cup(s), dry, white


1 tbsp(s)

Fat free chicken broth

1 cup(s)

Canned tomato paste

1 tbsp(s)

Fresh parsley

1 tbsp(s), chopped


  1. In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
  2. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
  3. Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.
  4. Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.
  5. Add white wine to pan and boil until almost all evapourated.
  6. Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.
  7. Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.