Chicken Thighs Stuffed with Feta Cheese and Sun-Dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup boiling water 1/3 cup sun-dried tomatoes2 teaspoons olive oil, divided 1/2 cup chopped shallot/onion, divided1 1/2 teaspoons sugar 3 garlic cloves, minced2 1/2 tablespoons balsamic vinegar, divided1/2 cup (2 ounces) crumbled feta cheese4 skinless, boneless chicken thighs 3/4 cup chicken broth (or wine if want the calories)2 teaspoons cornstarch2 teaspoons waterseason to tastethyme, rosemary, basil, oregano or whatever your favorites are to taste
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 onion, 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 thigh 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 onion, 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.
Serving Size: dinner for 4
Number of Servings: 4
Recipe submitted by SparkPeople user JEGOO84.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup onion, 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 thigh 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 onion, 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.
Serving Size: dinner for 4
Number of Servings: 4
Recipe submitted by SparkPeople user JEGOO84.
Nutritional Info Amount Per Serving
- Calories: 137.7
- Total Fat: 6.4 g
- Cholesterol: 59.1 mg
- Sodium: 422.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.5 g
- Protein: 14.6 g
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