Friday, June 17, 2011

Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes

At Corbin's graduation party the other night, we served up one of our favourite appetizers--goat cheese topped with finely chopped sundried tomatoes, tossed with a whole whack of different finely chopped herbs such as basil, rosemary and thyme, and combined with some minced garlic, balsamic vinegar and the very best extra-virgin olive oil you've got in your cupboard. You can get all fancy and serve it already prepared on toasty crostinis but I usually just spread a layer of the goat cheese on a serving platter and then let everyone help themselves, with crunchy bread on the side. Even better, this spread is great for leftovers--as a spread on sandwiches or even as a pasta sauce. This week I stuffed it inside some chicken breasts, browned it and threw it in the oven, and voila, dinner was done.

Chicken Stuffed with Goat Cheese and Sundried Tomatoes
serves 4

8 sundried tomatoes, packed in oil, finely chopped
2 tsp chopped fresh basil
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 tsp minced garlic
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
4 oz softened goat cheese
4 skinless, boneless chicken breasts

Preheat oven to 350 degrees. Combine the sundried tomatoes, herbs, garlic, olive oil and balsamic vinegar in a small bowl. Add the goat cheese and stir to combine.

Place the chicken on a cutting board and slice a pocket into the thickest side of each chicken breast to hold the filling. Divide the filling among the four chicken breasts and gently stuff it into each pocket. Use a toothpick to secure it in place.

Season the outside of the chicken breasts with salt and pepper. Heat some olive oil in a skillet over medium heat, and add the chicken breasts to brown on the outside, 2 minutes on each side. Transfer to the oven and cook for about 12 minutes or until cooked through.


Rest of the week


June 14 Bubble chicken served with assorted leftover salads


June 15 Chicken breasts with goat cheese/sundried tomatoes and steamed broccoli and cauliflower


June 16 Corbin's magical meatballs and spaghetti

1 comments:

Jen H said...

what a delicious and super simple supper! I may have to add this to my repetoire

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