Goat Cheese-Stuffed Chicken recipe
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Ingredients
- 1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained 2 tablespoons extra-virgin olive oil ½ onion, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 2 tablespoons chopped fresh thyme ½ teaspoon white sugar ¼ teaspoon salt 4 skinless, boneless chicken breast halves 1 (4 ounce) log goat cheese, crumbled 2 green onions, diced 2 tablespoons chopped fresh thyme ½ teaspoon ground black pepper 2 tablespoons butter 1 teaspoon extra-virgin olive oil
Nutrition Info
- 389.6 caloriescarbohydrate: 12.4 gcholesterol: 96.2 mgfat: 24.6 gfiber: 2.3 gprotein: 30.1 gsaturatedFat: 11.3 gservingSize: -sodium: 825.9 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Goat Cheese-Stuffed Chicken
Directions
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Place tomatoes in a shallow dish, crush with a potato masher or by hand.
Heat 2 tablespoons oil in a saucepan over medium heat. Add onion, cook and stir until softened and translucent, 3 to 5 minutes. Add garlic, cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
Wrap chicken breasts in plastic wrap, place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down, cook until golden brown, about 5 minutes per side. Add the tomato sauce, reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).