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Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Servings 4
Calories 336 kcal
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 crumbled goat cheese -- 2 ounces
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt -- divided
- 24 ounces 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
Instructions
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Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
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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.
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Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
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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.
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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.
