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Monday, October 25, 2010

Sun-Dried Tomato Stuffed Chicken Breasts

This was a great chicken recipe. Goat cheese and sun-dried tomatoes are a favorite combo of mine so I knew this would be fabulous! Serve with veggies and rice for a great healthy meal. Although this is a "light" recipe it tastes hearty and filling and the sauce is superb. Slightly adapted from Weight Watchers. As an alternative to stuffing, I chose to pound out the chicken fillets, spread the filling on one side of the chicken and then rolled them up and secure with toothpicks.

Ingredients:
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup fat-free chicken broth
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped
3 Tbsp sun-dried tomatoes, without oil, minced
3 oz soft-type goat cheese
2 tsp thyme, chopped

Directions:
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.

Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.

Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.

Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.

Add white wine to pan and boil until almost all evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.

Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.

Servings: 4
Points: 5


 

Labels: ,

9 Comments:

Blogger Mangoes and Chutney said...

Such great pictures, I think sun dried tomatoes and goat cheese are a wonderful combination!

October 25, 2010 at 1:36 PM  
Blogger Whatever Dee-Dee wants said...

It looks delicious!

October 25, 2010 at 3:24 PM  
Blogger Kristin @ Peace, Love and Muesli said...

My husband loves sun dried tomatoes, he'd love these.

October 25, 2010 at 9:39 PM  
Blogger Christy said...

oh yum! i love sun dried tomatoes too. your photo is beautiful too!

October 28, 2010 at 9:56 PM  
Anonymous Anonymous said...

this is the way a blog should be! thanks!

November 1, 2010 at 4:46 AM  
Anonymous Anonymous said...

nice post. thanks.

November 19, 2010 at 2:39 AM  
Anonymous Anonymous said...

Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!

November 22, 2010 at 12:35 AM  
Anonymous Anonymous said...

This is such a great resource that you are providing and you give it away for free. I enjoy seeing websites that understand the value of providing a prime resource for free. I truly loved reading your post. Thanks!

January 2, 2011 at 10:56 AM  
Anonymous Anonymous said...

I cook all the time. I really think this is my new FAVORITE chicken dish! I also topped mine with a bit of fresh shaved parmesan in addition to the basil!

January 9, 2012 at 8:31 PM  

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C + C Marriage Factory: Sun-Dried Tomato Stuffed Chicken Breasts

Sun-Dried Tomato Stuffed Chicken Breasts

This was a great chicken recipe. Goat cheese and sun-dried tomatoes are a favorite combo of mine so I knew this would be fabulous! Serve with veggies and rice for a great healthy meal. Although this is a "light" recipe it tastes hearty and filling and the sauce is superb. Slightly adapted from Weight Watchers. As an alternative to stuffing, I chose to pound out the chicken fillets, spread the filling on one side of the chicken and then rolled them up and secure with toothpicks.

Ingredients:
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup fat-free chicken broth
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped
3 Tbsp sun-dried tomatoes, without oil, minced
3 oz soft-type goat cheese
2 tsp thyme, chopped

Directions:
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.

Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.

Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.

Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.

Add white wine to pan and boil until almost all evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.

Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.

Servings: 4
Points: 5


 

Labels: ,