The wealthy flavors of chook and goat cheese recipes join forces on this superb five-famous person primary dish. Serve with orzo or rice to take in the shallot-thyme sauce.
- 3/4 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons olive oil, divided
- 1/2 cup chopped shallots, divided
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes, packed without oil
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 1/2 teaspoons sugar 3 garlic cloves, minced
- 2 1/2 tablespoons balsamic vinegar, divided
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon dried thyme
- integrate boiling water and tomatoes in a bowl; cowl and allow stand 30 minutes or till tender. Drain and finely chop.
- heat 1 teaspoon oil in a huge nonstick skillet over medium heat. add 1/3 cup shallots, sugar, and garlic; prepare dinner 4 minutes or till lightly browned, stirring regularly. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
- integrate chopped tomatoes, shallot aggregate, cheese, basil, and 1/four teaspoon salt, stirring well.
- cut a horizontal slit through thickest portion of each bird breast half to form a pocket. Stuff about 2 tablespoons cheese combination into every pocket. Sprinkle bird lightly with half of teaspoon salt and black pepper.
- warmness 1 teaspoon oil in pan over medium-excessive warmness. add hen; cook 6 minutes on each aspect or till performed. do away with chook from pan; cowl and maintain warm. add broth, closing shallots, 2 tablespoons vinegar, and thyme; bring to a boil. combine cornstarch and water, stirring with a whisk. upload cornstarch aggregate to pan; bring to a boil. cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over fowl.
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