Goat Cheese And Sun Dried Tomato-Stuffed Chicken With Balsamic Glaze
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
64
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsp
Extra-Virgin Olive Oil1 cup
Balsamic VinegarDirections:
1
Lay chicken out on a work surface, season all over with salt and pepper
2
Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini
3
Fold open ends over filling and secure each with a toothpick
4
Place flour in shallow plate with a lip, and dredge chicken
5
Transfer to a wax paper-lined plate
6
Heat 3 tablespoons oil in a large skillet over medium-high heat
7
Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes
8
Divide chicken among plates and discard oil
9
Return skillet to high heat
10
Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy
11
Add broth, bring to a boil, and cook until mixture reduces to a glaze
12
Remove skillet from heat and whisk in remaining 1 teaspoon oil
13
Pour glaze over chicken and serve