GOAT CHEESE, PESTO, AND SUNDRIED TOMATO STUFFED CHICKEN IN LEMON-WINE SAUCE

 

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Ingredients

  • 2 boneless, skinless chicken breasts, about 6oz each
  • 2 tbsp pesto
  • 2 tbsp chopped sundried tomatoes
  • 2 oz goat cheese
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • juice of half a lemon
  • 1 tbsp flour

Directions

  • Mix together goat cheese, pesto, and sundried tomatoes in a small bowl. Heat a saute pan over medium-high heat, and coat with cooking spray or olive oil. Using a paring knife, carefully cut sideways into each breast, making sure not to go all the way through to the other side. Stuff each piece with 1/2 of the pesto mixture. Transfer chicken to saute pan and cook for 3-4 minutes on each side.
  • Add broth, wine and lemon juice to pan, scraping up brown bits.
  • Bring to a boil, then reduce to a simmer and cover.
  • Simmer for about 15 minutes, until chicken is cooked through.
  • Remove chicken to pan and turn heat up to high. Bring liquid to a boil, and whisk in flower to dissolve.
  • Reduce heat and cook until sauce thickens.
  • Spoon over chicken and serve immediately.

Notes

Categories: Main Dish  Poultry 

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