Menu

Sundried Tomato Stuffed Chicken - Gluten Free Dairy Free - Dump and Go Dinner

<p>Sun-dried Tomato Stuffed Chicken Breasts are easy and are sure to impress your dinner guests. A dinner brimming with gourmet taste in half the time! 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 drain and chop Sun-Dried Tomatoes in Olive Oil
  • 1/2 cups Mozzarella Cheese, Shredded, Dairy Free
  • 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, Gluten Free All-Purpose

Serving Day Ingredients

  • 1 cup White Wine
  • 1 tablespoon Cornstarch
  • 1/2 cups Chicken Broth/Stock
  • 1 tablespoon Tomato Paste

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed chicken
  • 266 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 408mg Sodium
  • 13g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 4 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 bowl, stir together sun-dried tomatoes, dairy free 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 the flour.
  4. Spray a large skillet with cooking spray 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 has evaporated.
  8. Meanwhile, in a bowl, stir together cornstarch and a small amount of water until smooth. .
  9. Whisk cornstarch mixture, chicken broth and tomato paste into white wine.
  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.

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 bowl, stir together sun-dried tomatoes, dairy free 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 the 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 with cooking spray 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 has evaporated.
  6. Meanwhile, in a bowl, stir together cornstarch and a small amount of water until smooth.
  7. Whisk cornstarch mixture, chicken broth and tomato paste into white wine.
  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.

© 2024