Saturday, October 27, 2007

Stuffed Chicken Breast

Many of the ladies on the cooking board that I frequent are very enthusiastic about goat cheese and I thought it was time to try cooking with it! I had remembered seeing this recipe on somebody's blog (sorry I don't remember who! **Edit: It was MrsPresley's Blog!) but found the original on the Cooking Light website. I served the chicken with some sauteed green beans and a boxed wild rice mix.

I have to say that before eating this meal, my husband claimed to "hate" goat cheese and sun-dried tomatoes. After eating this dish, he is totally open to them and we actually put them both on pizza last night!











Chicken Breast Stuffed with Goat Cheese and Sun-dried Tomatoes

Recipe courtesy Cooking Light, March 2004

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.

Yield

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Nutritional Information

CALORIES 296(23% from fat); FAT 7.6g (sat 3g,mono 2.9g,poly 0.8g); PROTEIN 43.8g; CHOLESTEROL 105mg; CALCIUM 62mg; SODIUM 787mg; FIBER 0.9g; IRON 2.4mg;
CA
RBOHYDRATE 11.3g