Chicken breast Breasts Stuffed with Goat Cheese and Sun-Dried Tomato plants

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Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 4



one-fourth C sun-dried tomatoes, bundled without oil, finely sliced 2 tsp olive petrol, divided 1/2 C sliced shallots, divided 1 tea spoons Splenda 3 garlic cloves, minced 2 1/2 Big t balsamic vinegar, divided half of C (2 oz) crumbled goat cheese – to be able to cut upon the fats, find the lowest-fat selection 2 T chopped clean basil 3/4 tsp salt, divided 4 (6-oz) epidermis free, boneless chicken chest halves 1/8 tsp recently soil black pepper 3/4 G fat-free, less-sodium chicken breast broth 1/4 tsp dried up thyme



Temperature 1 teaspoon oil within a large nonstick skillet above medium heat. Add 1/4 C shallots, Splenda, in addition to garlic; cook 4 mins or until lightly browned, stirring frequently. Spoon in to a bowl; stir in .5 tsp vinegar. Combine sliced tomatoes, shallot mixture, mozzarella cheese, basil, and 1/4 tsp salt, stirring well. Slice a horizontal slit by means of thickest portion of each and every chicken half to contact form a pocket. Stuff concerning 2 T cheese blend into each pocket. Mix chicken evenly with .5 tsp salt and dark-colored pepper. Heat 1 tsp oil in pan above medium-high heat. Add chicken breast; cook 6 minutes about both sides or right up until carried out. Remove chicken coming from skillet; cover and retain comfortable. Add broth, left over shallots, 2 T apple cider vinegar, plus thyme; bring to be able to the boil. Cook just one moment or until marinade is somewhat thick, stir constantly. Function sauce above chicken. Produce: 4 helpings (serving dimension: one chicken breast breast fifty percent plus a couple of tablespoons sauce)

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