Entrée Food

Goat Cheese & Sun-Dried Tomato Stuffed Chicken


Since my parents are both at work all day while I’m in town visiting, I told my mom I would cook so that she could come home and relax, without having to worry about putting food on the table. This is also a defense mechanism on my end, because if my mom cooked all my favorite foods like I normally request, I would leave here five pounds heavier.

While searching for a low-calories recipe that my mom and dad would enjoy, I came across Cooking Light’s Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes recipe from 2004. The original recipe makes four chicken breasts, but I’ve adjusted it to make five. We served it with steamed asparagus and Parmesan Orzo Pasta. The chicken was very moist and the tangy goat cheese complimented the sun-dried tomatoes and balsamic vinegar.

Goat Cheese & Sun-Dried Tomato Stuffed Chicken
Serves: 5
  • ½ cup sun-dried tomatoes, packed without oil
  • 2 tbsp EVOO, divided
  • ½ cup chopped shallots, minced
  • 1-1/2 tsp sugar
  • 3 garlic cloves, minced
  • 2 tbsp + 1-1/2 tsp balsamic vinegar
  • ½ cup or about 2 ounces crumbled goat cheese
  • 2 tbsp chopped fresh basil
  • ¾ teaspoon salt, divided
  • 5 boneless, skinless chicken breast
  • black pepper
  • ¾ cup reduced sodium chicken broth
  • ¼ tsp dried thyme
  • 2 tsp cornstarch + 2 tsp water
  1. Preheat oven to 350 F. Boil 1 cup water in small pan. Add sun-dried tomatoes, remove heat, and cover. Let stand 30 minutes or until soft. Drain and finely chop.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots, sugar, and garlic. Cook until lightly browned, stirring often. Spoon shallots into a small bowl and combine with 1½ teaspoons vinegar, chopped tomatoes, shallots, goat cheese, basil, and ¼ teaspoon salt.
  3. Cut a slit into the side of chicken breast to form a pouch for the stuffing. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with ½ teaspoon salt and black pepper.
  4. Heat 1 tablespoon oil in pan over medium heat. Add chicken and cook 6 minutes on each side until brown. Remove from pan and cook on baking sheet in oven for 10 minutes, five on each side, or until cooked through.
  5. In the same pan the chicken was cooked in, add broth, 2 tablespoons vinegar, and thyme and bring to a boil. Dissolve cornstarch in the water, stirring with a fork. Add cornstarch mixture to pan and cook one minute or until sauce thickens, stirring constantly. Serve sauce over chicken.
Adapted from Cooking Light, March 2004



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1 Comment

  • Reply safire

    This looks yummy! I love the combination of flavors 🙂 Have a great weekend!

    May 6, 2011 at 2:15 pm
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