Sun-Dried Tomato Stuffed Chicken Breasts
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavourful cheeses, capers and spices.
Ingredients
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
1 pound(s), four 4 oz breasts
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
All-purpose flour
1 tbsp(s)
Table wine
1 cup(s), dry, white
Cornstarch
1 tbsp(s)
Fat free chicken broth
1 cup(s)
Canned tomato paste
1 tbsp(s)
Fresh parsley
1 tbsp(s), chopped
Instructions
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.
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