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Stuffed Chicken Breasts Recipe

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This recipe for Stuffed Chicken Breasts is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
1½ tbsp balsamic vinegar
½ 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 1½ tsp vinegar to bowl. Combine sun dried tomatoes, shallot mixture, cheese, basil and ¼ 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 ½ 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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