Fidget For Fitness’ Chicken Breasts Stuffed with Goat Cheese, Sun Dried Tomatoes & Rosemary with Cream Sauce
4 Chicken Breasts Pounded to medium thickness, not too thin
3 T. Melted butter
1T. butter to sauté
1 small carton of heavy cream
1 minced shallot
3 cloves minced garlic
8 ounces goat cheese, softened (save 1 T. for Sauce)
1 small jar of sun dried tomatoes marinated in oil, chopped into small pieces
RESERVE the oil in the sun dried tomato jar for recipe
3 T. finely chopped rosemary- about 3 sprigs
5 T. Grated Locatelli (Parmesan) Cheese
3 –4 T. Pine nuts (Pignoli)
Salt
Pepper
4 Wooden Skewers soaked in water for half hour and cut to about 1/3 the size
Basting brush
1. Melt 1 T. butter in Sauté pan. Add 1T. of the oil from the sun dried tomato jar, shallots, garlic, and rosemary. Sauté for about 4 minutes. Remove from heat.
2. Pound Chicken Breasts to a medium thickness (not too thin) so they are all about the same thickness and cook evenly. Sprinkle one side (inside) with salt and pepper.
3. In a medium sized bowl, add 7 ounces of the goat cheese (save 1 T. for the sauce), 2 T. of grated Locatelli cheese (save rest for sauce) three quarters of the tomato mixture from pan (reserving the rest for the sauce), and pine nuts.
4. Dry skewers and spray with Olive Oil Pam or rub with olive oil for easy removal
5. Divide goat cheese mixture evenly between chicken breasts. Spread on chicken, roll somewhat tightly and secure through center with skewer.
6. Melt 3 T. butter in Ramekin and brush chicken. Bake at 350 degrees for 30-40 minutes until chicken is done, start checking at 30 minutes. Baste chicken with butter every 10 minutes during cooking.
7. Remove from oven and plate, cover chicken with sauce. (I only put sauce on the breasts we are going to eat that night and save the rest of the sauce in a small Tupperware to put on top of the other breasts when we reheat them the following day.
Sauce:
1. Reheat pan with remaining tomato mixture. Add about a ½ T. of the oil from the tomato jar, 1 T. goat cheese, heavy cream, remaining 3 T. Locatelli cheese and salt and pepper to taste. Stir and cook until thick, spoon over cooked chicken on plate.
