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

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  • Total: 16 min
  • Prep: 8 min
  • Cook: 8 min
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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


  1. 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. 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. 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.