Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze

Total Time:
16 min
Prep:
8 min
Cook:
8 min
Ingredients
  • Four 4- to 6-ounce chicken scallopini
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh goat cheese, cut into thin slices
  • 4 oil-packed sun-dried tomatoes, drained and halved
  • 8 fresh basil leaves
  • All-purpose flour for dredging
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup chicken broth, homemade or low-sodium canned
Directions
  • 1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.

  • 2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.

  • 3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 460

  • Total Fat: 23 grams

  • Saturated Fat: 8 grams

  • Total Carbohydrate: 13 grams

  • Protein: 47 grams

  • Sodium: 400 milligrams

  • Cholesterol: 120 milligrams

  • Fiber: 0 gram


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