Sun Dried Tomato and Goat Cheese Stuffed Chicken Breast

A while ago I came across a recipe for sun dried tomato and goat cheese stuffed chicken breasts which sounded really tasty. I knew that I would be trying the recipe because goat cheese and sun dried tomatoes are are among my favorite flavours. If that wasn't enough there was also a balsamic sauce to top it off. This recipe was fairly easy to make though there are a few steps. I am getting a bit better at stuffing things as this time almost all of the stuffing stayed on the inside while cooking. The sun dried tomato and goat cheese stuffed chicken bread was really good! The chicken was tasty enough to go it alone but the balsamic sauce was a nice accompaniment.

Ingredients:
1 teaspoon olive oil
1 shallot (chopped)
1 teaspoon sugar
2 cloves garlic (chopped)
1 tablespoon balsamic vinegar
1/3 cup sun-dried tomatoes, packed in oil (chopped)
1/2 cup goat cheese (crumbled)
2 tablespoons basil (chopped)
salt and pepper to taste
2 chicken breasts (butterflied and pounded)
1 teaspoon olive oil
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup chicken broth
1 shallot (chopped)
2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the shallot, sugar and garlic and saute until the shallots are tender, about 3-5 minutes
3. Place shallots in a bowl and mix in the balsamic vinegar.
4. Add the sun dried tomatoes, goats cheese and basil and mix.
5. Season the chicken with salt and pepper.
6. Place the mixture onto the chicken breasts and roll them up.
7. Heat the oil in the same pan.
8. Place the chicken into the pan and fry until cooked, about 6 minutes per side.
9. Set the chicken aside and cover to keep warm.
10. Melt the butter in the same pan.
11. Add the flour and stir to mix.
12. Add the chicken broth, shallots, balsamic vinegar, thyme, salt and pepper and simmer until the sauce thickens, about 2-3 minutes.

Similar Recipes:
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce