member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to wiccadwoman      

Recipe Categories:

    Chicken Breast Stuffed with Goat Cheese


    Source of Recipe


    bobo3039

    List of Ingredients




    1 cup boiling water
    1/3 cup sun-dried tomatoes, packed without oil
    2 teaspoons olive oil, divided
    1/2 cup chopped shallots, divided
    1 1/2 teaspoons sugar
    3 garlic cloves, minced
    2 1/2 tablespoons balsamic vinegar, divided
    1/2 cup (2 ounces) crumbled goat cheese
    2 tablespoons chopped fresh basil
    3/4 teaspoon salt, divided
    4 (6-ounce) skinless, boneless chicken breast halves
    1/8 teaspoon freshly ground black pepper
    3/4 cup fat-free, less-sodium chicken broth
    1/4 teaspoon dried thyme
    2 teaspoons cornstarch
    2 teaspoons water

    Recipe



    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 shallots, 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 breast 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 shallots, 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.

    Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |