Chicken stuffed with goat cheese and sundried tomatoesPosted: August 19, 2010
We had another couple over for dinner and I fell in love with this recipe and knew the guy loved goat cheese, so this was it!!! This was easy to make and was a great impressive meal for dinner guests. I love this recipe’s quickness as I didnt have to be stuck in the kitchen all night while the guests chatted it up over apps! So this recipe fit all our needs!!
**Sorry for the crappy pic, we were hungry and ready to eat!! No time to set it up better!!***
***I doubled for the 4 of us****
4 sundried tomato halves (not packed in oil)
1 cup hot water
2 ounces goat cheese (soft type)
2 tablespoons chopped fresh basil
Freshly ground black pepper
2 (5-ounce) chicken breasts
Cooking oil spray
Place sun dried tomatoes in a small bowl, and cover with hot water. Soak 10 minutes, drain, and chop. Add goat cheese, basil, and pepper to tomatoes and stir to combine.
Place chicken on a cutting board and use a paring knife to slice a pocket into the side of each chicken breast to hold the filling. Enlarge the pocket carefully without cutting all the way through. Divide cheese mixture between pieces of chicken, gently stuffing it into the pocket. Secure with toothpicks if desired.
Season the outside of the chicken breasts lightly with salt and pepper. Coat a medium nonstick skillet with cooking spray and heat over medium flame. When hot, add chicken and cook 5 minutes or until golden brown underneath. Reduce heat to low, turn chicken breasts over, and cover. Cook 10 minutes or until no pink color remains when cut through the thickest part. (If you have a meat thermometer, cook to an internal temperature of 165 degrees F)
Makes 2 servings
Per serving: 239 calories, 8 g total fat, 5 g saturated fat, 94 mg cholesterol, 2 g total carbohydrate, 0 g dietary fiber, 38 g protein, 278 mg sodium.