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Sun-Dried Tomato Chicken Recipe

Photo by: Taste of Home

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My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. —Anna Rhyne of Anderson, South Carolina

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4 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

3/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup goat cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil.
Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper.
Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving. Yield: 4 servings.

Nutrition Facts: 1 serving equals 299 calories, 11 g fat (6 g saturated fat), 113 mg cholesterol, 622 mg sodium, 9 g carbohydrate, 2 g fiber, 39 g protein. Diabetic Exchanges: 5 very lean meat, 1-1/2 fat, 1 vegetable.

Sun-Dried Tomato Chicken published in Light & Tasty August/September 2006, p45