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Sundried Tomato Stuffed Chicken - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Sun-Dried Tomatoes, Julienne
  • 2 ounces Goat Cheese
  • 1/2 teaspoons Oregano, Dried
  • 1/2 teaspoons chop Thyme, Fresh
  • 1 pound Chicken, Boneless Breasts
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 tablespoon Flour, White Whole Wheat

Serving Day Ingredients

  • 1 cup White Wine
  • 1 tablespoon Cornstarch
  • 2 tablespoons Chicken Stock #1
  • 3/4 cups Chicken Stock #2
  • 1 tablespoon Tomato Paste
  • 1 tablespoon chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed chicken
  • 306 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 90mg Cholesterol
  • 492mg Sodium
  • 10g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 5 WW Freestyle

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.

Freeze For Later Cooking 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. 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. Divide chicken into gallon freezer bags, label and freeze.

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. Spray a large skillet over high heat.
  3. Add chicken and brown well, about 5 minutes on each side.
  4. Remove and set aside.
  5. Add white wine to pan and boil until almost all evaporated.
  6. Meanwhile, in a bowl, stir together cornstarch and chicken stock #1 until smooth.
  7. Whisk cornstarch mixture, chicken stock #2 and tomato paste into white wine mixture.
  8. Return chicken breasts to pan.
  9. 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.

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