Free Online Recipes
 |  

Sign Up login
 
 

Sun-Dried Tomato Stuffed Chicken Breasts Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Sun-Dried Tomato Stuffed Chicken Breasts

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 tbsp sun-dried tomatoes, without oil, minced
2 oz goat cheese or mozzarella cheese
1 tsp thyme, chopped
1 lb boneless chicken breast
Salt and pepper to taste
1 tbsp flour
1 cup dry white wine or chicken broth
1 tbsp cornstarch
1 cup chicken broth
 
1 tbsp tomato paste
1 tbsp parsley, chopped

Instructions
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through. Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside. Add white wine to pan and boil until almost all evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.
Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.


Originally Submitted
8/20/2013





0 Out of 5 from 0 reviews

You can add this Sun-Dried Tomato Stuffed Chicken Breasts recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.