1/3 C sun-dried tomatoes, packed without oil, finely chopped 2 tsp olive oil, divided 1/2 C chopped shallots, divided 1 tsp Splenda 3 garlic cloves, minced 2 1/2 T balsamic vinegar, divided 1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety 2 T chopped fresh basil 3/4 tsp salt, divided 4 (6-oz) skinless, boneless chicken breast halves 1/8 tsp freshly ground black pepper 3/4 C fat-free, less-sodium chicken broth 1/4 tsp dried thyme
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 C shallots, Splenda, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp vinegar.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 T cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp salt and black pepper.
Heat 1 tsp 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 T vinegar, and thyme; 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)
It was very good. I think next time I make it I will pound the chicken flat, spread the mixture, roll it up and bake for 30-45 min @ 350. I am not a big fan of cooking chicken in a pan with oil. Too messy!
My FAVORITE SparkPeople recipe. Absolutely delicious! I served it over a Strawberry Spinach Salad (SparkPeople recipe). Not only delicious, but makes for a beautiful presentation. Definately making this one again. Can't wait.
I made this recipe this weekend and it was so simple. I really liked it for the most part, but I think I'd rather have something other than goat cheese. It was my first time trying goat cheese. But overall this was a really good dish!!
This was a fantastic recipe. The flavors were great together and I found out I like goat cheese! Even a neighbor who stopped by at dinner time had a bite and was awe struck with the flavor. This is a real "keeper" Thank you for a great recipe!
DELICIOUS BUT THE CALORIE COUNT IS INCORRECT. It is calculated at 4 units in a 1 lb chicken...which is four 4 oz servings, not four 6 oz servings as it says in the recipe ingredients. Just watch your portion size for 4 oz instead of 6 and enjoy!!!
I don't know that the splenda is entirely necessary. I'm not on SBD, so I just added balsamic vinegar reduction as the shallots were browning, but otherwise, the filling alone is perfect for appetizers!
I agree with princessannie12...will definitely bake it next time. The chicken was a bit tough, but the filling was amazing, and so was the sauce! I served it with baked asparagus, which complimented it well.
This was wonderful :) great flavors that mix well together. Glad it's not too many calories because I ate two servings. Couldn't get enough! I served it with couscous, which was good with the sauce soaked in it.
Cooked this for dinner tonight, didn't convert the ounces to grams too good and had slightly more on the plate than desired, so good though it all got eaten, breast were about 70 grams over taking the single serve up to around 320 calories, will cook this again Delicious
My husband does all the cooking and I wanted to try my hand at something. I found this recipe and everything came out great; chicken was quite juicy. I also omitted the splenda (we didn't have any). Everyone loved it!
I enjoyed this recipe for lunch today. I made according to the directions. There are two things I will do different. The chicken breasts were bigger than 6 oz., so I will cut the size. The goat cheese was a little strong for my taste, so I will find a lo-cal cream cheese or other substitute.
Delicious! I've just started cooking again and I thought it tasted so good. My husband enjoyed it and likes the fact that I am cooking again. Very simple recipe. I left out the splenda because I didn't see the need for it and it still tasted great.
Yum! Yum! Yum! This dish has so much flavor, I loved it! The Next time I will 'brown' the chicken for less time and instead cook it by steaming it after adding the broth. Once I started steaming it, the chicken's interior cooked very quickly and came out tender instead of rubbery.
Loved it! So did everybody else. Even my 2 y/o ate it up! the only thing I did different was I omitted was the splenda, didn't really see a need for it. I think everyone should try it... it's so easy to make and absolutely delicious!
The broth adds a lot! Double the broth and use fresh(x3) thyme (x6 for dbl.) For sweetener, I prefer 3 drops liquid Natures Way Liquid Stevia. I used suggestions: Served with Strawberry Spinach Salad:-); next time to cook, i'll flatten meat, spread mixture on top, roll up, bake @ 350 for 30-45 min.
This recipe was one of the best I've ever tried! The only thing I would change if I made it again is to leave out the Splenda - didn't care for the "fake" sweet taste. Might try a tiny bit of real sugar instead.
This was delicious! I added some spinach to the mixture and my family loved it... even my DD who isn't a fan of green foods. It'll be a regular item on our menu from now on. Thanks for sharing!
This was really yummy. We blackened it in the pan, and the sauce was thickened with some extra goat cheese, which also made it a little creamier. Very good, and we'll be enjoying leftovers. Can't believe it was so low in calories.