Post by Loupy on Jan 6, 2013 11:46:48 GMT -7
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Submitted by: WOLVERINEGAL @ recipes.sparkpeople.com/
SBD Phase 1 Friendly SBD Phase 1 Friendly
Minutes to Prepare: 10
Minutes to Cook: 15
Number of Servings: 4
Ingredients
1/3 C sun-dried tomatoes, packed without oil, finely chopped
2 tsp olive oil, divided
1/2 C chopped shallots, divided
1 tsp Stevia
3 garlic cloves, minced
2 1/2 T balsamic vinegar, divided
1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety
2 T chopped fresh basil
3/4 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
3/4 C fat-free, less-sodium chicken broth
1/4 tsp dried thyme
Directions
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add 1/3 C shallots, Stevia, and garlic; cook 4 minutes or until lightly browned, stirring frequently.
Spoon into a bowl; stir in 1 1/2 tsp vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 2 T cheese mixture into each pocket.
Sprinkle chicken evenly with 1/2 tsp salt and black pepper.
Heat 1 tsp oil in pan over medium-high heat.
Add chicken; cook 6 minutes on each side or until done.
Remove chicken from pan; cover and keep warm.
Add broth, remaining shallots, 2 T vinegar, and thyme; bring to a boil.
Cook 1 minute or until sauce is slightly thick, stirring constantly.
Serve sauce over chicken.
Nutritional Information
Amount Per Serving
(serving size: 1 chicken breast half and 2 tablespoons sauce)
Calories: 192.7
Total Fat: 7.0 g
Cholesterol: 49.5 mg
Sodium: 954.8 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.7 g
Protein: 23.1 g
Submitted by: WOLVERINEGAL @ recipes.sparkpeople.com/
SBD Phase 1 Friendly SBD Phase 1 Friendly
Minutes to Prepare: 10
Minutes to Cook: 15
Number of Servings: 4
Ingredients
1/3 C sun-dried tomatoes, packed without oil, finely chopped
2 tsp olive oil, divided
1/2 C chopped shallots, divided
1 tsp Stevia
3 garlic cloves, minced
2 1/2 T balsamic vinegar, divided
1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety
2 T chopped fresh basil
3/4 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
3/4 C fat-free, less-sodium chicken broth
1/4 tsp dried thyme
Directions
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add 1/3 C shallots, Stevia, and garlic; cook 4 minutes or until lightly browned, stirring frequently.
Spoon into a bowl; stir in 1 1/2 tsp vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 2 T cheese mixture into each pocket.
Sprinkle chicken evenly with 1/2 tsp salt and black pepper.
Heat 1 tsp oil in pan over medium-high heat.
Add chicken; cook 6 minutes on each side or until done.
Remove chicken from pan; cover and keep warm.
Add broth, remaining shallots, 2 T vinegar, and thyme; bring to a boil.
Cook 1 minute or until sauce is slightly thick, stirring constantly.
Serve sauce over chicken.
Nutritional Information
Amount Per Serving
(serving size: 1 chicken breast half and 2 tablespoons sauce)
Calories: 192.7
Total Fat: 7.0 g
Cholesterol: 49.5 mg
Sodium: 954.8 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.7 g
Protein: 23.1 g
