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