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Sun-Dried Tomato Chicken

Total Time

Prep: 30 min. Bake: 40 min.


4 servings

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


  • 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 crumbled goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
  2. 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.
  3. Place chicken in an 11x7-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.

Nutrition Facts

1 each: 299 calories, 11g fat (6g saturated fat), 113mg cholesterol, 622mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

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