Goat Cheese & Sun-Dried Tomato Stuffed Chicken

Ingredients

• 1 1/2 tsps sugarNutrition
• 4 tsps extra virgin olive oilNutrition
• 16 oz boneless skinless chicken breastsNutrition
• 4 oz garlic & herb goat cheeseNutrition
• 0.12 tsp black pepperNutrition
• 2 tbsps basilNutrition
• 1/4 tsp saltNutrition
• 3 cloves garlicNutrition
• 8 tbsps chopped shallotsNutrition
• 1/3 cup sun-dried tomatoesNutrition
• 1 cup boiling waterNutrition

Directions

1. 1Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. 2Heat 1 teaspoon oil in a large non-stick skillet over medium heat.
3. 3Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl.
4. 4Combine chopped tomatoes, shallot mixture, goat cheese, basil, and 1/4 teaspoon salt, stirring well.
5. 5Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
6. 6Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
7. 7Heat 1 tablespoon oil in pan over medium-high heat.
8. 8Add chicken; cook 6 minutes on each side or until done.

Nutrition per serving

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