Sun-Dried Tomato Stuffed Chicken Breast
Well, this was a success at one end of the table, but definitely not at the other. This time it was me who really liked the dish and Josh didn’t eat his. We think it was the thyme that he wasn’t a fan of, but I have really begun to enjoy cooking with white wine. I never liked cooking with wine before, but now that I have had a chance to explore a little bit, I really enjoy it. I served this with a 3 point pasta from Weight Watchers that I really enjoyed as well. Sun Dried Tomato Stuffed Chicken Breasts Makes 4 servings – 5 WW Points each
2 tbsp sun-dried tomatoes, without oil, minced 2 oz soft-type goat cheese 1 tsp thyme, chopped 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1 tbsp all-purpose flour 1 cup(s) wine, dry, white 1 tbsp cornstarch 1 cup(s) fat-free chicken broth 1 tbsp canned tomato paste 1 tbsp parsley, chopped
In a small bowl, stir together sun-dried tomatoes, goat cheese 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 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and brown well. Remove and set aside.
Add white wine to pan and boil until almost all evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.
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.