In a small bowl, stir together sun-dried tomatoes, cheese, and thyme. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through. Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.
Add white wine/chicken broth to pan and boil until almost evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tbsp chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth, and tomato paste into white wine/chicken broth. Return chicken breasts to pan. Bring to a simmer, cover, and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally.
Originally Submitted
8/5/2014
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