Chicken stuffed with goat cheese and sundried tomatoes

This recipe calls for chicken breasts stuffed with goat cheese and sun-dried tomatoes with shallots and fresh basil, all topped with a thyme glaze.

While searching for a low-calorie recipe that my mom and dad would enjoy, I came across Cooking Light's Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes recipe from 2004.

The original recipe makes four chicken breasts, but I've adjusted it to make five. We served it with steamed asparagus and Parmesan Orzo Pasta. The chicken was very moist and the tangy goat cheese complimented the sun-dried tomatoes and balsamic vinegar.

Chicken stuffed with goat cheese and sun-dried tomatoes with shallots and fresh basil.

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Servings: 5

• ½ cup sun-dried tomatoes packed without oil
• 2 tablespoon olive oil divided
• ½ cup chopped shallots minced
• 1-½ teaspoon sugar
• 3 garlic cloves minced
• 2 tablespoon balsamic vinegar
• 2 oz crumbled goat cheese
• 2 tablespoon chopped fresh basil
• ¾ teaspoon salt divided
• 5 boneless skinless chicken breast
• black pepper
• ¾ cup reduced sodium chicken broth
• ¼ teaspoon dried thyme
• 2 teaspoon cornstarch
• 2 teaspoon water

• Preheat oven to 350 F. Boil 1 cup water in small pan. Add sun-dried tomatoes, remove heat, and cover. Let stand 30 minutes or until soft. Drain and finely chop.

• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots, sugar, and garlic. Cook until lightly browned, stirring often. Spoon shallots into a small bowl and combine with 1 ½ teaspoons vinegar, chopped tomatoes, shallots, goat cheese, basil, and ¼ teaspoon salt.

• Cut a slit into the side of chicken breast to form a pouch for the stuffing. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with ½ teaspoon salt and black pepper.

• Heat 1 tablespoon oil in pan over medium heat. Add chicken and cook 6 minutes on each side until brown. Remove from pan and cook on baking sheet in oven for 10 minutes, five on each side, or until cooked through.

• In the same pan the chicken was cooked in, add broth, 2 tablespoons vinegar, and thyme and bring to a boil. Dissolve cornstarch in the water, stirring with a fork. Add cornstarch mixture to pan and cook one minute or until sauce thickens, stirring constantly. Serve sauce over chicken.

Adapted from Cooking Light, March 2004. Nutrition from Cooking Light. fat 0.8g; protein 43.8g; carbohydrates 11.3g

Calories: 296kcal

Course: Main Course

Cuisine: American

Keyword: chicken

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