Chicken Thighs Stuffed with Feta Cheese and Sun-Dried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Thighs Stuffed with Feta Cheese and Sun-Dried Tomatoes calories by ingredient
Introduction
This is rough for adding recipes so the nutrition is off, but relatively close. This is rough for adding recipes so the nutrition is off, but relatively close.Number of Servings: 4
Ingredients
-
1 cup boiling water
1/3 cup sun-dried tomatoes
2 teaspoons olive oil, divided
1/2 cup chopped shallot/onion, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled feta cheese
4 skinless, boneless chicken thighs
3/4 cup chicken broth (or wine if want the calories)
2 teaspoons cornstarch
2 teaspoons water
season to taste
thyme, rosemary, basil, oregano or whatever your favorites are to taste
Tips
http://www.myrecipes.com/recipe/chicken-breasts-stuffed-with-goat-cheese-sun-dried-tomatoes-10000000592301/
Directions
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.