Sun-Dried Tomato Goat Cheese Stuffed Chicken Breasts

These sun-dried tomato goat cheese stuffed chicken breasts are filled with flavor with balsamic vinegar, shallots, fresh basil, and thyme.

Sun-dried tomatoes are rehydrated and finely chopped then mixed with shallots, garlic, balsamic vinegar, creamy goat cheese, and basil. A slit is cut into each chicken breast to create a pocket for the filling.

The chicken is browned in a pan and finishes cooking in the oven. The breasts are topped with a balsamic thyme glaze.

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Pair this with fresh green beans or asparagus and a side of parmesan orzo pasta.

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• Recipe Highlights
• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• More Chicken
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Ingredients

• Sun-dried tomatoes packed without oil: These tomatoes are dried in the sun to remove their moisture, intensifying their flavor. They add a sweet and tangy taste to dishes. It is important to use sundried tomatoes without oil or it will change the nutrition. They are often found in the produce section of the grocery store.
• Olive oil: A mild flavor cooking oil.
• Shallots: A type of onion with a milder and sweeter flavor than regular onions.
• Sugar: For a touch of sweetness.
• Garlic cloves: Fresh or pre-minced.
• Balsamic vinegar: A dark, syrupy vinegar made from grapes.
• Goat cheese: A soft, creamy cheese with a distinct tangy flavor.
• Fresh basil: It adds a fresh and vibrant taste to dishes.
• Salt: For flavor.
• Boneless skinless chicken breasts: Lean chicken meat without the skin.
• Black pepper: For flavor.
• Reduced sodium chicken broth: Using regular broth or chicken stock will change the nutrition.
• Dried thyme: For flavor.
• Cornstarch: A thickening agent for the thyme glaze.
• Water: For the glaze.

Instructions

Preheat oven to 350°F (177ºC).

Boil 1 cup water in a small pan. Add sun-dried tomatoes, remove heat, and cover. Let stand for 30 minutes or until soft. Drain and finely chop.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots, sugar, and garlic. Cook until lightly browned, stirring often. Spoon shallots into a small bowl and combine with ½ tablespoon balsamic vinegar, chopped sun-dried tomatoes, shallots, goat cheese, basil, and ¼ teaspoon salt.

Cut a horizontal slit into the side of the chicken breast to form a pouch for the stuffing. Stuff about 2 tablespoons of the cheese mixture into each pocket. Sprinkle chicken evenly with ½ teaspoon salt and black pepper.

Pro tip: To split a chicken breast for stuffing, place the breast on a cutting board and hold it flat with your hand. Using the knife in the other hand, cut a slit using the tip of a sharp knife. Do not cut all the way through the breast, you are just creating a pocket for the filling.

Heat 1 tablespoon oil in the same large skillet used previously over medium heat. Add chicken and cook for 6 minutes on each side until brown. Remove from the pan and cook on a baking sheet in the oven for 10 minutes, five on each side, or until the chicken reaches a minimum internal temperature of 165ºF (73.9°C).

While the chicken bakes, in the same pan the chicken was cooked in, add broth, 2 tablespoons balsamic vinegar, and thyme and bring to a boil. Dissolve cornstarch in the water, stirring with a fork. Add cornstarch mixture to the pan and cook one minute or until the sauce thickens, stirring constantly. Serve the delicious sauce over the stuffed chicken breast.

Substitutions

• Sun-dried tomatoes packed without oil: The oil-packed variety can be used but the nutrition value will change.
• Oil: Vegetable oil or canola oil can be used as a substitute.
• Shallots: Finely minced red onion or white onion can be used instead of shallots.
• Sugar: Honey: Use an equal amount of honey to add sweetness to the dish.
• Chicken: Chicken thighs can be used but the nutrition value and cook time will vary. Thighs are also smaller and may be more difficult to stuff.
• Reduced-sodium chicken broth: Replace with an equal amount of vegetable broth, full-sodium chicken broth, or homemade chicken broth, just note that the nutrition will change.

Equipment

• Small sauce pan - To rehydrate the sun-dried tomatoes. This is not needed if you use sun-dried tomatoes packed in oil.
• Large skillet - To cook the shallots and brown the chicken.
• Mixing bowls - A small mixing bowl for the goat cheese mixture.
• Cutting board - A surface to cut the slits into the chicken for the stuffing.
• Chef's knife - To cut the slits into the chicken.
• Baking sheet - To bake the chicken.

Storage

To store leftover chicken, allow it to cool to room temperature first. Then, transfer it to an airtight container or sealable plastic bag and store it in the refrigerator for up to 4 days.

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