Sundried Tomato Stuffed Chicken - Dump and Go Dinner
Sun-dried Tomato Stuffed Chicken Breasts are easy and are sure to impress your dinner guests. Gourmet taste in half the time! Combining the tomatoes, with some fresh thyme and goat cheese make for a delicious dinner. This recipe was adapted from Weight Watchers so it's also a recipe that won't hurt your waistline.
Ingredients
- 2 tablespoons Sun-Dried Tomatoes, Julienne
- 2 ounces Goat Cheese
- ½ teaspoons Oregano, Dried
- ½ teaspoons chop Thyme, Fresh
- 1 pound Chicken, Boneless Breasts
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Flour, White Whole Wheat
- 1 cup White Wine
- 1 tablespoon Cornstarch
- 2 tablespoons Chicken Stock #1
- ¾ cups Chicken Stock #2
- 1 tablespoon Tomato Paste
- 1 tablespoon chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
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?
- In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
- 9777142 Upgrade to a paid membership 63871 to unlock all instructions 10548
- 6111949 Upgrade to a paid membership 8195 to unlock all instructions 4480
- 9549425 Upgrade to a paid membership 84375 to unlock all instructions 8257
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.
- Thaw: In fridge
- 3992145 Upgrade to a paid membership 48062 to unlock all instructions 66804
- 9564718 Upgrade to a paid membership 74282 to unlock all instructions 53558
- 3507427 Upgrade to a paid membership 38095 to unlock all instructions 33499
- 166236 Upgrade to a paid membership 62503 to unlock all instructions 15063
- 9920313 Upgrade to a paid membership 96242 to unlock all instructions 63806
- 8595502 Upgrade to a paid membership 8200 to unlock all instructions 86732
- 3213765 Upgrade to a paid membership 78127 to unlock all instructions 9885
- 1282457 Upgrade to a paid membership 18339 to unlock all instructions 1830
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.
- In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
- 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.
- Stuff each chicken breast with the cheese mixture. Season with salt and pepper and dust with flour.
- Spray a large skillet over high heat.
- Add chicken and brown well, about 5 minutes on each side.
- Remove and set aside.
- Add white wine to pan and boil until almost all evaporated.
- Meanwhile, in a small bowl, stir together cornstarch and chicken stock #1 until smooth.
- Whisk cornstarch mixture, chicken stock #2 and tomato paste into wine mixture.
- Return chicken breasts to pan.
- 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.