Sun-dried Tomato Stuffed Chicken Breasts
These Sun-dried Tomato Stuffed Chicken Breasts are easy and are sure to impress your dinner guests. Gourmet taste in half the time! It’s no secret that Tricia has a love affair with sun-dried tomatoes, I do too! And yes I pay for the convenience bag at times, but have recently been making my own and I’m very impressed with the results! Combining the tomatoes, with some fresh thyme and goat cheese make for a delicious dinner. This recipe was adapted from Weight Watchers so it’s also a recipe that won’t hurt your waistline.
Sun-dried Tomato Stuffed Chicken Breasts
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 2 Tablespoons Sundried tomatoes, chopped
- 2 ounces Goat cheese
- 0.5 teaspoon Thyme leaves, chopped
- 0.5 teaspoons Oregano, dried
- 1 pound chicken breasts, uncooked
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 1 Tablespoons Flour
- 1 Cup Wine, dry white, or Chicken broth
- 1 Tablespoons Cornstarch
- 1 Tablespoons Tomato Paste
- 1 Tablespoons parsley, chopped
Directions:
1) In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
2) 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.
3) Stuff each chicken breast with the cheese mixture. Season with salt and pepper and dust with flour.
4) Heat olive oil in a large skillet over high heat. Add chicken and brown well. Remove and set aside. Add one cup white wine or chicken broth to pan and boil until almost all evaporated.
5) 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.
6) 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.
Freezing Directions:
Place into gallon freezer bag and freeze until ready to serve. TO SERVE: Thaw in refrigerator. Spray a large skillet 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.
Servings: 4
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
Mmmm goat cheese makes me a very happy lady. And I think this is a way I could actually get the hubs to enjoy sundried tomatoes :)
There is a chicken dish at Carraba’s that has goat cheese and sun dried tomatoes that is heavenly. I’m excited to try this tonight.
Hi Kelly,
We would just love this Chicken. I love the combination of the cheese, Sun Dried Tomato and spice, it really looks delicious. I can’t wait to make it. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
This sounds delicious & even as a novice cook, think I could make it… However, forgive my ignorance, but would like to clarify the instructions for making & freezing. I’m assuming, when you say
“Place into gallon freezer bag and freeze until ready to serve. TO SERVE: Thaw in refrigerator. Spray a large skillet over high heat. Add chicken and brown well. ”
That at that point, we hadn’t already precooked the chicken from earlier, that we’d stop at step 3 which was stuffing the raw chicken with the cheese mixture.
Thank you in advance, and my apologies for having to ask for clarification.
Noted and corrected. And yes this recipe is very simple for even the novice cook. You could however cook them thoroughly and freeze them cooked if you wanted to and then simply reheat in the microwave. But yes this recipe is written so you could cook from a raw frozen state if desired.
Is there supposed to be white wine AND chicken broth in this recipe? Because the ingredients indicate either/or, but the directions seem to have both..
Jennifer it can use both, or just chicken broth. You place one cup of either the wine or broth into the pan to soak up all the chicken flavors and bits in the pan. Then you use broth as an additional base to the sauce. Does that help?
I’m getting ready to make these tomorrow, and I’m still confused about the wine/chicken broth. I get that you can use one or the other or both…but the ingredients just say 1 c. and the instructions indicate 1 c. in the pan, a few tablespoons extra and then add remaining broth…how much should be remaining, because by my calculations, you are at negative 2 tbsps. of broth at this point?
(Tricia) I see your point here and I have looked into it but can’t find the answer as this is Kelly’s recipe and she is enjoying the holiday weekend. I think you will be fine just adding the 2 TBSP extra or reserving 2 TBSP from your original cup.
Thanks Tricia! Yes Kathie you can just take it from your original cup. Or use extra.
I love goat cheese but hubby won’t eat it if his life depends on it. Do you have a suggestion for a good substitute? I am guessing Mozz is the wrong consistancy.
Hello Bek, you could substitute with cream cheese, that would be the best. You could also do it with feta cheese too.
[...] you’ve already seen this month, goat cheese makes a steady appearance in my house. I wanted to expand our palettes and bring in [...]
[...] Sun-dried Tomato Stuffed Chicken Breasts ** [...]
Hi, Any suggestions for a sundried tomato substitute? We’re not big fans. I love the goat cheese though. Spinach and mushrooms or would that be too bland? Thanks :) Love your site! I was so excited about 1/1/2012 as I wanted to see the menus!
Do you like regular tomatoes? The sauce still has tomato paste in it and is creamy. Spinach and mushrooms would be good let me know how it turns out!
Yes, love regular tomatoes. I find sundried to pack a little too much punch. I’ll try spinach and mushrooms. Thanks!
When freezing, do you freeze before cooking or after?
Stuff the breasts raw and freeze them. Then when ready to eat, thaw and cook as directed above.