Chicken Breasts with Goat Cheese and Sun-Dried Tomatoes
serves 4
Ingredients
- 4 ea chicken breasts, boneless, skinless
- 1/2 C shallots, chopped, divided
- 2 1/2 T Balsamic vinegar, divided
- 1/2 C goat cheese
- 2 T fresh basil, chopped
- 2 T flour
- 1/2 C dry white wine
- 1/2 C chicken broth
- 1/4 t dried thyme
- 1/4 t garlic powder
- 3 t butter
- Options: 1/3 C sun-dried tomatoes, chopped
Instructions
- Saute 1/3 C shallots in oil, remove from pan, mix together with 1-1/2 t vinegar, tomatoes, cheese, basil. Season to taste.
- Cut a horizontal slit in the thickest part of each chicken breast to form a pocket, then stuff with the tomato-cheese mixture.
- Season the chicken, coat with flour, then brown in a skillet. Finish in a 350-degree oven.
- Add the wine to the skillet, bring to a boil and reduce. Add the broth, the remaining shallots, remaining vinegar, garlic powder and thyme to the skillet, bring to a boil and reduce. Season to taste, then mount with butter.
- Plate the chicken, garnish with the sauce, and serve hot.
adapted from: www.recipes.sparkpeople.com