Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

The wealthy flavors of chook and goat cheese recipes join forces on this superb five-famous person primary dish. Serve with orzo or rice to take in the shallot-thyme sauce.


  •  3/4 teaspoon salt, divided 
  • 4 (6-ounce) skinless, boneless chicken breast halves
  •  1/8 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided 
  • 1/2 cup chopped shallots, divided
  • 1 cup boiling water
  •  1/3 cup sun-dried tomatoes, packed without oil
  •  2 teaspoons cornstarch
  •  2 teaspoons water
  •  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 cup fat-free, less-sodium chicken broth
  •  1/4 teaspoon dried thyme


  1.  integrate boiling water and tomatoes in a bowl; cowl and allow stand 30 minutes or till tender. Drain and finely chop.
  2. heat 1 teaspoon oil in a huge nonstick skillet over medium heat. add 1/3 cup shallots, sugar, and garlic; prepare dinner 4 minutes or till lightly browned, stirring regularly. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
  3. integrate chopped tomatoes, shallot aggregate, cheese, basil, and 1/four teaspoon salt, stirring well.
  4. cut a horizontal slit through thickest portion of each bird breast half to form a pocket. Stuff about 2 tablespoons cheese combination into every pocket. Sprinkle bird lightly with half of teaspoon salt and black pepper.
  5. warmness 1 teaspoon oil in pan over medium-excessive warmness. add hen; cook 6 minutes on each aspect or till performed. do away with chook from pan; cowl and maintain warm. add broth, closing shallots, 2 tablespoons vinegar, and thyme; bring to a boil. combine cornstarch and water, stirring with a whisk. upload cornstarch aggregate to pan; bring to a boil. cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over fowl.

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