Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
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
Introduction
Filling and delicious--the perfect mid-week dinner. Filling and delicious--the perfect mid-week dinner.Number of Servings: 4
Ingredients
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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)
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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