Dinner: Goat Cheese & Sun-Dried Tomato Stuffed Chicken

Delicious chicken breast stuffed with goat cheese and sun-dried tomatoes that's sure to be a hit.

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 60 mins

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Goat Cheese & Sun-Dried Tomato Stuffed Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 oz garlic & herb goat cheese
16 oz boneless skinless chicken breasts
4 tsps extra virgin olive oil
1 1/2 tsps sugar
0.12 tsp black pepper
2 tbsps basil
1/4 tsp salt
3 cloves garlic
8 tbsps chopped shallots
1/3 cup sun-dried tomatoes
1 cup boiling water

Instructions

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

2. Heat 1 teaspoon oil in a large non-stick skillet over medium heat.

3. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl.

4. Combine chopped tomatoes, shallot mixture, goat cheese, basil, and 1/4 teaspoon salt, stirring well.

5. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

6. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

7. Heat 1 tablespoon oil in pan over medium-high heat.

8. Add chicken; cook 6 minutes on each side or until done.

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