Goat Cheese & Sun-dried Tomato Stuffed Chicken

Name: Goat Cheese & Sun-dried Tomato Stuffed Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: 1 cup boiling water; 1/3 cup sun-dried tomatoes, packed without oil; 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 (2 ounces) 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

5 steps

Prep:15minCook:20min

Would go with Moroccan couscous recipe or polenta. Use sun-dried tomatoes in oil to save time

Updated at: Sun, 05 Nov 2023 14:34:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories308.2 kcal (15%)

Total Fat10 g (14%)

Carbs10.1 g (4%)

Sugars5.9 g (7%)

Protein42.3 g (85%)

Sodium612.6 mg (31%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupwater

boiling

⅓ cupsun-dried tomatoes

packed without oil

2 teaspoonsolive oil

divided

½ cupshallots

chopped, divided

1 ½ teaspoonssugar

3garlic cloves

minced

2 ½ tablespoonsbalsamic vinegar

divided

½ cupgoat cheese

crumbled

2 tablespoonsfresh basil

chopped

¾ teaspoonsalt

divided

4 x 6 ounceskinless boneless chicken breast halves

⅛ teaspoonfreshly ground black pepper

¾ cupfat free less sodium chicken broth

¼ teaspoondried thyme

2 teaspoonscornstarch

2 teaspoonswater

Instructions

Step 1

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

Step 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.

Step 3

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Step 4

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.

Step 5

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 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.