Chicken Breasts Stuffed w Goat Cheese & Sun-Dried Tomatoes

Recipe Ingredients

1/2 cup	31g / 1.1oz	Minced onion
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Minced garlic
1/4 cup	36g / 1.3oz	Finely-chopped toasted walnuts
1/2 cup	31g / 1.1oz	Chopped drained sun-dried tomatoes
1 cup	146g / 5.1oz	Crumbled goat cheese
2 teaspoons	10ml	Minced fresh thyme
2 teaspoons	10ml	Fresh basil chiffonade
2		Boneless chicken breasts with skin - halved

Recipe Instructions

Preheat oven to 350 degrees.

In a skillet, cook the onion in 1 tablespoon of oil over moderate heat, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in walnuts, tomatoes, goat cheese, herbs, and salt and pepper to taste, stirring until combined.

With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with one-fourth of the filling with a small spoon, packing it and pulling the skin to cover the filling completely.

In the cleaned skillet heat remaining 1 tablespoon oil over moderately-high heat until hot but not smoking and brown chicken, skin-sides down. Leaving chicken skins down, transfer skillet to oven and bake until just cooked through, about 12 minutes.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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