A while ago I came across a recipe for sun dried tomato and goat cheese stuffed chicken breasts which sounded really tasty. I knew that I would be trying the recipe because goat cheese and sun dried tomatoes are are among my favorite flavours. If that wasn’t enough there was also a balsamic sauce to top it off. This recipe was fairly easy to make though there are a few steps. I am getting a bit better at stuffing things as this time almost all of the stuffing stayed on the inside while cooking. The sun dried tomato and goat cheese stuffed chicken bread was really good! The chicken was tasty enough to go it alone but the balsamic sauce was a nice accompaniment.
Sun Dried Tomato and Goat Cheese Stuffed Chicken Breast
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2
ingredients
- 1 teaspoon olive oil
- 1 shallot (chopped)
- 1 teaspoon sugar
- 2 cloves garlic (chopped)
- 1 tablespoon balsamic vinegar
- 1/3 cup sun-dried tomatoes, packed in oil (chopped)
- 1/2 cup goat cheese (crumbled)
- 2 tablespoons basil (chopped)
- salt and pepper to taste
- 2 (6 ounce) chicken breasts (butterflied and pounded)
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 3/4 cup chicken broth
- 1 shallot (chopped)
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon dried thyme
- salt and pepper to taste
directions
- Heat the oil in a pan.
- Add the shallot, sugar and garlic and saute until the shallots are tender, about 3-5 minutes
- Place shallots in a bowl and mix in the balsamic vinegar.
- Add the sun dried tomatoes, goats cheese and basil and mix.
- Season the chicken with salt and pepper.
- Place the mixture onto the chicken breasts and roll them up.
- Heat the oil in the same pan.
- Place the chicken into the pan and fry until cooked, about 6 minutes per side.
- Set the chicken aside and cover to keep warm.
- Melt the butter in the same pan.
- Add the flour and stir to mix.
- Add the chicken broth, shallots, balsamic vinegar, thyme, salt and pepper and simmer until the sauce thickens, about 2-3 minutes.
i’m so glad you enjoyed it! this is one of my new favorite dishes! your presentation looks so much better than mine…the chicken looks so juicy and the sauce delicious!
Looks really good – another recipe to try!
I’m quite sure this is my favourite chicken dish 🙂
Kevin, I too like that contrast of sweet sun-dried tomato and tart goat cheese.
The dish looks great and it’s many a great idea for sprucing up chocken breast.
Ooh, that looks good. I too love goat cheese and sun dried tomatoes together – it’s a most perfect match. Chicken is sooo versatile, and stuffing it with such great ingredients can only be a good idea! Great looking dish.
This sounds great!!
Kevin those days you are tempting me. Firt a cheese tart and now goat cheese and sun dried tomatoes in chicken…I love the combination.
And when I have guest for dinner I know what I cook
Kevin, you have outdone yourself! This looks really great!!
I agree – sun-dried tomato and goat cheese are wonderful paired together. Did you see Mark Bittman’s article today in the NY Times? It’s a timely piece on sun-dried tomatoes 🙂
Bookmarking this of course!
This is so similar to what I made a while back.. when I saw it being done by Giada..
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_101813,00.html
This isn’t on my posts – it’s before I started blogging but it’s soo good!! I can taste it all over again.
YUMMM!!
I've been looking back at your past entries (clearly!) and first of all, I just wanted to say that I have bookmarked countless of your recipes. They all look so good! I'm learning how to cook and bake, so there are a lot of things I've been wanting to try and experiment with.
I just made a Mediterranean chicken the other night that sounds relatively similar to this one, it just wasn't stuffed and didn't have a balsamic sauce to top it with. The recipe I had called for parchment paper to steam it, and this recipe reminded me of that. I'm not sure how a cheese-stuffed chicken would work steamed, if the cheese would overcook or something, but it was a really hands-free way of cooking it that might be nice in this recipe if you can pull it off.
Great Recipe! Although I also added some fresh green onions and I also realized it's great as a spread as well. Thank you!