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    Home » Recipes » Main Dish

    Chicken Breasts Stuffed with Goat Cheese & Sun-Dried Tomatoes

    Published: May 6, 2011 · Modified: Aug 4, 2021 by Kelsey Smith

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    This recipe calls for chicken breasts stuffed with goat cheese and sun-dried tomatoes with shallots and fresh basil, all topped with a thyme glaze.

    While searching for a low-calorie recipe that my mom and dad would enjoy, I came across Cooking Light's Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes recipe from 2004.

    Goat Cheese & Sun-Dried Tomato Stuffed Chicken

    The original recipe makes four chicken breasts, but I've adjusted it to make five. We served it with steamed asparagus and Parmesan Orzo Pasta. The chicken was very moist and the tangy goat cheese complimented the sun-dried tomatoes and balsamic vinegar.

    Goat Cheese & Sun-Dried Tomato Stuffed Chicken
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    Goat Cheese and Sun-Dried Tomato Stuffed Chicken

    Chicken stuffed with goat cheese and sun-dried tomatoes with shallots and fresh basil.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 20 minutes
    Cook time: 45 minutes
    Total time: 1 hour 5 minutes
    Servings: 5

    Ingredients
      

    • ½ cup sun-dried tomatoes packed without oil
    • 2 tablespoon olive oil divided
    • ½ cup chopped shallots minced
    • 1-½ teaspoon sugar
    • 3 garlic cloves minced
    • 2 tablespoon balsamic vinegar
    • 2 oz crumbled goat cheese
    • 2 tablespoon chopped fresh basil
    • ¾ teaspoon salt divided
    • 5 boneless skinless chicken breast
    • black pepper
    • ¾ cup reduced sodium chicken broth
    • ¼ teaspoon dried thyme
    • 2 teaspoon cornstarch
    • 2 teaspoon water

    Instructions
     

    • Preheat oven to 350 F. Boil 1 cup water in small pan. Add sun-dried tomatoes, remove heat, and cover. Let stand 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 1 ½ teaspoons vinegar, chopped tomatoes, shallots, goat cheese, basil, and ¼ teaspoon salt.
    • Cut a slit into the side of chicken breast to form a pouch for the stuffing. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with ½ teaspoon salt and black pepper.
    • Heat 1 tablespoon oil in pan over medium heat. Add chicken and cook 6 minutes on each side until brown. Remove from pan and cook on baking sheet in oven for 10 minutes, five on each side, or until cooked through.
    • In the same pan the chicken was cooked in, add broth, 2 tablespoons vinegar, and thyme and bring to a boil. Dissolve cornstarch in the water, stirring with a fork. Add cornstarch mixture to pan and cook one minute or until sauce thickens, stirring constantly. Serve sauce over chicken.

    Notes

    Adapted from Cooking Light, March 2004. Nutrition from Cooking Light. fat 0.8g; protein 43.8g; carbohydrates 11.3g

    Nutrition

    Calories: 296kcal
    Course: Main Course
    Cuisine: American
    Keyword: chicken
    Tried this recipe?Rate it to let me know how it was!

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. safire says

      May 06, 2011 at 2:15 pm

      This looks yummy! I love the combination of flavors 🙂 Have a great weekend!

      Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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