Description
Try these incredible moist stuffed chicken breasts. Glaze the stuffed chicken breasts with a creamy white wine sauce. Beautiful and zesty taste of lime in the background. Garnish with greens and add a side.
Ingredients
Units
Scale
- 4 large skinless boneless chicken breasts
- 4 tablespoons butter, divided
- 2 cups leeks, finely sliced
- 1/4 cup soft goat cheese
- 1/4 cup sun-dried tomatoes, finely chopped
- salt and pepper, to taste
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C).
- Cut a deep pocket into the thickest part of each chicken breast. Set aside.
- Cook the Leeks: In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced leeks and cook until they are very soft, about 10-12 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from the pan and allow to cool slightly.
- Mix with Goat Cheese and Sun-Dried Tomatoes: Once the leeks have cooled slightly, mix them with ¼ cup of soft goat cheese and ¼ cup of finely chopped sun-dried tomatoes until well combined. The goat cheese will help bind the leeks and sun-dried tomatoes, making the stuffing more stable.
- Stuff the Chicken: Divide the leek, goat cheese, and sun-dried tomato mixture among the chicken breasts, stuffing it into the pockets. If needed, secure the openings with toothpicks.
- Sear the Chicken: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
- Add the stuffed chicken breasts and sear them on both sides until golden brown, about 3-4 minutes per side.
- Bake the Chicken: Transfer the seared chicken breasts to a baking dish.
- Place the dish in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Make the Sauce: While the chicken bakes, use the same skillet (without cleaning it) to make the sauce. Place the skillet back on the stove over medium heat.
- Add the wine (or additional chicken stock) and ½ cup of chicken stock to the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
- Stir in the heavy cream and continue to simmer until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Serve: Once the chicken is done, remove the toothpicks and slice if desired.
- Pour the creamy sauce over the chicken before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 640
- Sugar: 4.1 g
- Sodium: 324.1 mg
- Fat: 31 g
- Saturated Fat: 16.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 13.1 g
- Fiber: 1.5 g
- Protein: 69.3 g
- Cholesterol: 260.7 mg