Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons sugar
  • ¾ cup fat-free, less-sodium chicken broth
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • ¼ teaspoon dried thyme
  • ½ cup chopped shallots, divided
  • 2 ½ tablespoons balsamic vinegar, divided
  • + 9 more ingredients
    • 3 garlic cloves, minced
    • ¾ teaspoon salt, divided
    • ½ cup (2 ounces) crumbled goat cheese
    • 2 teaspoons olive oil, divided
    • 1/3 cup sun-dried tomatoes, packed without oil
    • 2 tablespoons chopped fresh basil
    • 1 cup boiling water
    • 1/8 teaspoon freshly ground black pepper
    • 4 (6-ounce) skinless, boneless chicken breast halves

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 ...

View full recipe at My Recipes

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