Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

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Good morning from the Hungry Southern Belle kitchen!  I hope that y’all had great weekends! We spent lots of time outdoors, catching up with friends and smoking some yummy meat on the Big Green Egg.  I wanted to share another new recipe (recipe courtesy of Cooking Light) that we tested last week for a yummy late week meal.  The flavors from the chicken and goat cheese balanced beautifully with the sun dried tomatoes.  We served it over a bed of orzo pasta but you could easily substitute with brown rice or a bed of zucchini noodles or spaghetti squash.  Enjoy y’all!

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Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

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

Preparation:

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

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.

Combine chopped tomatoes, shallot mixture, 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 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.

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