Goat Cheese & Sun-Dried Tomato Stuffed Chicken
Delicious chicken breast stuffed with goat cheese and sun-dried tomatoes that's sure to be a hit.
4 oz garlic & herb goat cheese
16 oz boneless skinless chicken breasts
1 1/2 tsps sugar
0.12 tsp black pepper
2 tbsps basil
4 tsps extra virgin olive oil
1/4 tsp salt
3 cloves garlic
8 tbsps chopped shallots
1/3 cup sun-dried tomatoes
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> boiling water
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 non-stick skillet over medium heat.
Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl.
Combine chopped tomatoes, shallot mixture, goat cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 tablespoon oil in pan over medium-high heat.
Add chicken; cook 6 minutes on each side or until done.
in 1 serving of Goat Cheese & Sun-Dried Tomato Stuffed Chicken.
, 15% carbs, 40% protein.
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