Chicken Stuffed With Goat Cheese and Sun Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Cooking Light 2005 Ingredients:
1 cup boiling water |
1/3 cup sun-dried tomato, packed without oil |
2 teaspoons olive oil, divided |
1/2 cup chopped shallot, divided |
1 1/2 teaspoons sugar |
3 garlic cloves, minced |
2 1/2 tablespoons balsamic vinegar, divided |
1/2 cup crumbled goat cheese |
2 tablespoons chopped fresh basil |
3/4 teaspoon salt, divided |
4 (6 ounce) skinless boneless chicken breast halves |
1/8 teaspoon freshly ground black pepper |
3/4 cup fat-free less-sodium chicken broth |
1/4 teaspoon dried thyme |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
5. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
6. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done.
7. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk.
8. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
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