Sunday, February 24, 2008

Chicken Breasts Stuffed with Feta Cheese and Sun-Dried Tomatoes

This recipe was wonderful. I am excited about making it again. It really was a great recipe. I served it with corn and the biscuits below.

1/3 cup sun-dried tomatoes, packed in oil
2 teaspoons olive oil, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoon dried basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

Finely chop the sun-dried tomatoes. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add sugar and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar. Combine chopped tomatoes, garlic mixture, 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 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken. (Approximately 2 tbsp per chicken breast.)

4 servings.


No comments: