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Stuffed Chicken Breasts Recipe

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This recipe for Stuffed Chicken Breasts, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup sun dried tomatoes packed in oil
2 tbsp olive oil
1/3 cup chopped shallots
1 1/2 tsp sugar
3 cloves garlic, minced
1 tbsp balsamic vinegar
cup (2 oz) crumbled goat cheese
2 tbsp chopped fresh basil
3/4 tsp salt, divided
4 (6 oz) skinless, boneless chicken breast halves
1/8 tsp fresh ground pepper

Directions:
Directions:
Chop sun dried tomatoes and squeeze out oil.

Heat 1 tbsp oil in large skillet over medium heat. Add shallots, sugar and garlic. Cook 4 minutes or until lightly brown, stirring frequently. Spoon into bowl and add 1 tsp vinegar to bowl. Combine sun dried tomatoes, shallot mixture, cheese, basil and tsp salt, stirring well.

Cut a horizontal slit in the thick part of the chicken breast. Stuff 2 tbsp cheese mixture into the pocket. Sprinkle with tsp salt and black pepper.

Heat 1 tbsp oil in pan on medium heat. Add chicken, cook 6 minutes on each side or until done. Remove from pan, cover and keep warm.

Serve chicken over cooked fresh spinach or rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 to 45 minutes

 

 

 

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