Sun-Dried Tomato Stuffed Chicken Breasts

4
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Add some excitement to your chicken by adding a pocket of cheese in the middle! With this recipe, you'll combine goat cheese, sun-dried tomatoes, and thyme and place inside a slit in a fairly thick chicken breast. Theoretically, though, you could really stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavorful cheeses, capers or spices — most things work! Then, once you've stuffed it, cook in a white wine mixture for maximum flavor and tenderness. If white wine isn't your thing, stick to olive oil. It may sound complex, but it only takes about 35 minutes and serves four!

Ingredients

sun-dried tomatoes (without oil)

2 Tbsp, minced

soft-type goat cheese

2 oz

fresh thyme

1 tsp, chopped

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

table salt

tsp, or to taste

black pepper

tsp, or to taste

all-purpose flour

1 Tbsp

table wine

1 cup(s), dry, white

cornstarch

1 Tbsp

fat free chicken broth

1 cup(s)

canned tomato paste

1 Tbsp

fresh parsley

1 Tbsp, 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 evaporated.
  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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