Chicken Stuffed with Goat Cheese and Sundried Tomatoes
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