Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

24SHARES
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

4.6 of 5 (61)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.0
  • Total Fat: 7.4 g
  • Cholesterol: 51.5 mg
  • Sodium: 805.6 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes calories by ingredient
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Introduction

Filling and delicious--the perfect mid-week dinner. Filling and delicious--the perfect mid-week dinner.
Number of Servings: 4

Ingredients

    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

Directions

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.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.

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)

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Member Ratings For This Recipe


  • Very Good
    11 of 11 people found this review helpful
    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! - 10/9/08

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  • Incredible!
    5 of 5 people found this review helpful
    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. - 6/24/08

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  • Incredible!
    3 of 3 people found this review helpful
    This was SOOOO good! I used garlic and herb goat cheese and I ommitted the splenda. DEEEE-LISH! - 4/13/10

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  • Incredible!
    2 of 2 people found this review helpful
    fabulous - the only thing I changed was adding a bit of cornstarch and cold water to thicken the sauce. thanks! - 8/13/08

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  • Very Good
    2 of 2 people found this review helpful
    Very good. Felt very gourmet. - 8/13/08

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