I was searching the other day for a recipe that would use up the rest of the crumbled goat cheese I bought for my bruschetta recipe. the following stuffed chicken turned out better than I could have imagined! So good! Please, please make this recipe asap. You'll thank me later.
GOAT CHEESE & TOMATO STUFFED CHICKEN BREASTS (serves 2)
2 chicken breasts
1/4 c chopped tomatoes
1 t olive oil
1/4 c chopped red onion, divided
3/4 t sugar
1.5 garlic cloves, minced
1 T, 3/4 t balsamic vinegar
1/4 c crumbled goat cheese with basil (or use regular goat cheese + 1 T basil)
1/8 t salt + more to taste
pepper to taste
Italian seasoning to taste
1/3 c reduced sodium chicken broth
1/8 t thyme
1 t flour
1 t water
Heat 1 t oil in small saucepan over medium heat. Add half of the red onion, sugar, and garlic and cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl. Stir in 3/4 t vinegar.
Combine tomatoes, red onion mixture, cheese, and salt. Stir well. Cut a horizontal slit through each chicken breast to make a pocket. Divide mixture and stuff each breast. Use toothpicks to hold closed if necessary. Place in glass baking dish and season chicken with salt, pepper, and Italian seasoning to taste. Cover with tin foil and bake at 350 degrees for 30 minutes or until chicken is cooked through.
Meanwhile, make the red onion-thyme sauce. Combine broth, remaining onions, 1 T vinegar, and thyme. Bring to boil over medium-high heat. Whisk together flour and water and add to sauce. Bring to boil. Cook 1-2 minutes or until sauce is thickened, stirring constantly. Serve sauce over chicken.