Sun-dried tomato stuffed chicken breasts
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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
Soft goat cheese
2 oz
Fresh thyme
1 tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Table salt
0.125 tsp
Black pepper
0.125 tsp
All-purpose flour
1 Tbsp
Table wine
1 cup(s)
Cornstarch
1 Tbsp
Fat free chicken broth
1 cup(s)
Tomato paste
1 Tbsp
Fresh parsley
1 Tbsp
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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