Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
2. 6586690 Upgrade to a paid membership 86884 to unlock all instructions 12689
3. 5974538 Upgrade to a paid membership 20681 to unlock all instructions 4478
4. 9720317 Upgrade to a paid membership 19777 to unlock all instructions 64869

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4505795 Upgrade to a paid membership 39049 to unlock all instructions 19075
3. 9958254 Upgrade to a paid membership 3125 to unlock all instructions 1821
4. 8127338 Upgrade to a paid membership 15212 to unlock all instructions 22910
5. 4963682 Upgrade to a paid membership 52733 to unlock all instructions 34295
6. 3191156 Upgrade to a paid membership 74118 to unlock all instructions 76418
7. 9382212 Upgrade to a paid membership 71770 to unlock all instructions 48616
8. 9399489 Upgrade to a paid membership 70542 to unlock all instructions 40856
9. 5654273 Upgrade to a paid membership 86308 to unlock all instructions 91411

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano 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. Spray a large skillet over high heat.
5. Add chicken and brown well, about 5 minutes on each side.
6. Remove and set aside.
7. Add white wine to pan and boil until almost all evaporated.
8. Meanwhile, in a small bowl, stir together cornstarch and chicken stock #1 until smooth.
9. Whisk cornstarch mixture, chicken stock #2 and tomato paste into wine mixture.
10. Return chicken breasts to pan.
11. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce and sprinkle with parsley.