Sun-Dried Tomato Stuffed Chicken Breasts

Folks, this is one of my absolute favorite dinners!! We haven't had it in forever, so I'm really excited. Some friends were supposed to come over for dinner tonight, but we never heard back a final confirmation from them, but I'm making it for us anyway. Surprisingly (after you've tasted this), this is a Weight Watchers recipe! After our holiday binge eating I'm trying to do more WW recipes and really make sure we get back to eating healthy.

Sun-Dried Tomato Stuffed Chicken Breasts
2 Tbsp sun-dried tomatoes, without oil, minced
2 oz. soft-type goat cheese
1 tsp thyme, chopped
1 pound boneless, skinless chicken breasts, 4 4-oz breasts
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup canned chicken broth, fat-free
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 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 Tbsp chicken broth until smooth. Whisk cornstarch mixture, reminaing 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.

*****

Mmmmm...yum, yum! I can't wait to have this. I need to stick my wine in the fridge so I can enjoy some while I cook. This is a really versatile recipe because you can use just about anything for the stuffing. I'm skipping thyme and using fresh basil because I have some. I normally buy some kind of herbed goat cheese, but the store I shopped at this week only had plain. I've also used prosciuto that I've had on hand, and that was really good. Capers would probably be a yummy addition as well!

On the side we're going to have Creamy Parmesan Orzo, which is one of my favorite side dishes. I think I have some frozen peas I'll heat up as well. Oh man, I'm so excited for dinner! Oh, and the sauce you make is so super good. Did I mention I'm excited?!