Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze (Food Network Kitchens) |
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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
four 4- to 6-ounce chicken scallopini |
kosher salt and freshly ground black pepper |
4 ounces fresh goat cheese, cut into thin slices |
4 oil-packed sun-dried tomatoes, drained and halved |
8 fresh basil leaves |
all-purpose flour for dredging |
3 tablespoons plus 1 teaspoon extra-virgin olive oil |
1/2 cup balsamic vinegar |
1/3 cup chicken broth, homemade or low-sodium canned |
Directions:
1. 1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.
2. 2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.
3. 3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.
4. Calories: 460
5. Total Fat: 23 grams
6. Saturated Fat: 8 grams
7. Total Carbohydrate: 13 grams
8. Protein: 47 grams
9. Sodium: 400 milligrams
10. Cholesterol: 120 milligrams
11. Fiber: 0 gram
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