Thursday, October 30, 2008

Sun-Dried Tomato Stuffed Chicken Breasts

by Melanie J


2 tbsp sun-dried tomatoes, no oil, minced (I soak them in water for a few minutes to make them easier to chop.)
2 oz. soft-type goat cheese
1 tsp. fresh thyme, chopped
1 pound uncooked boneless, skinless chicken breasts, four 4 ounce pieces
1/8 tsp table salt or to taste
1/8 tsp black pepper, or to taste
1 tbsp all-purpose flour1 cup dry white wine
1 tbsp corn starch
1 cup fat-free chicken broth
1 tbsp canned tomato paste


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. Place 1/4 of the mixture in each chicken breast.

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 summer, cover and cook over low heat until chicken is cooked through, about ten minutes. Baste occasionally with sauce

5 points a serving

I'll be posting here a couple of times a week whenever I make something that Jen really likes and thinks just HAS to be on here. And since I'm not a big fan of exercise, I'll post tips from time to time that help me get out the door anyway. I've lost ten pounds in the last two months and it's all about finding little tricks that work and support good eating habits. You can check out more of my personal blog where I ramble about everything, sometimes even skinny stuff, at Write Stuff.

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