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