Thursday, August 9, 2012

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Last night I made this lovely dish and it was a huge hit! 

Never cooked with Goat cheese? Well here is one great fact: Goat cheese clocks in at eighty calories and six grams of fat per ounce, compared to cow's milk cheese, which generally has around 100 calories and 10 g of fat per ounce. This means goat cheese is the better choice for staying fit and thin.  

Another reason I love stuffing chicken breasts is because it is a great way to add flavor and retain moisture in chicken.
Here is the recipe. 

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes


1 cup boiling water (used to soak the sun-dried tomatoes)
1/3 cup sun-dried tomatoes, packed without oil
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil, divided
1/2 cup chopped shallots, 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
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

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Cut the shallots and mince the garlic.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots (reminder do not add all of the shallots during this step), sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. 

Spoon into a bowl; then stir in 1 1/2 teaspoons vinegar, chopped tomatoes, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 8 minutes on each side or until done. 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. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly.
Serve sauce over chicken.

Listening to: Rise Against - Swing Life Away

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1 comment:

  1. This has got to be my FAVORITE recipe that you posted!! I am def making this one and I am going to look like an all star chef thanks to you!!