Sundried Tomato Stuffed Chicken

2 tbsp sun-dried tomatoes (not packed in oil), minced

2 oz  soft goat cheese

1 tsp chopped fresh thyme

4 x 4 oz boneless, chicken breasts

Salt and freshly ground black pepper to taste

1 tbsp all-purpose flour

1 cup dry white wine

1 tbsp cornstarch

1 cup fat-free chicken broth

1 tbsp tomato paste

1 tbsp chopped fresh parsley

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.  Serve with extra sauce, sprinkled with parsley.

Number of servings: 4                        POINTS per serving: 4

Nutritional profile per serving: Calories 198.9, Protein 30.1g, Fat 4.5g, Saturated fat 2.5g, Carbohydrate 5.4g, Fiber 0.5g, Cholesterol 72.3mg, Iron 1.6mg, Sodium 253.0mg, Calcium 40.8mg

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One thought on “Sundried Tomato Stuffed Chicken

  1. Pingback: Mini sliders (Кюфтета!) with Tomato Marinara | perspectividee

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