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.
Ingredients
- 2 tablespoons Sun-Dried Tomatoes, Julienne
- 2 ounces Goat Cheese
- ½ teaspoons Oregano, Dried
- ½ teaspoons chop Thyme, Fresh
- 1 pound Chicken, Boneless Breasts
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Flour, White Whole Wheat
- 1 cup White Wine
- 1 tablespoon Cornstarch
- 2 tablespoons Chicken Stock #1
- ¾ cups Chicken Stock #2
- 1 tablespoon Tomato Paste
- 1 tablespoon chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
- 7833926 Upgrade to a paid membership 8722 to unlock all instructions 86624
- 710415 Upgrade to a paid membership 53550 to unlock all instructions 59996
- 8801763 Upgrade to a paid membership 18411 to unlock all instructions 13606
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 6247533 Upgrade to a paid membership 2606 to unlock all instructions 19146
- 9043442 Upgrade to a paid membership 5359 to unlock all instructions 96107
- 2042222 Upgrade to a paid membership 45113 to unlock all instructions 44860
- 2245072 Upgrade to a paid membership 18593 to unlock all instructions 47356
- 8113140 Upgrade to a paid membership 36360 to unlock all instructions 4319
- 4837363 Upgrade to a paid membership 2945 to unlock all instructions 65737
- 9020741 Upgrade to a paid membership 6437 to unlock all instructions 70522
- 2343825 Upgrade to a paid membership 80016 to unlock all instructions 3262
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano 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 the cheese mixture. Season with salt and pepper and dust with flour.
- Spray a large skillet over high heat.
- Add chicken and brown well, about 5 minutes on each side.
- Remove and set aside.
- Add white wine to pan and boil until almost all evaporated.
- Meanwhile, in a small bowl, stir together cornstarch and chicken stock #1 until smooth.
- Whisk cornstarch mixture, chicken stock #2 and tomato paste into wine mixture.
- 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 and sprinkle with parsley.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed chicken Amount Per Serving
- Calories
- 306
- Total Fat
- 12g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 90mg
- Sodium
- 492mg
- Total Carbohydrates
- 10g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 30g
- WW Freestyle
- 5