TeamSugar regular FinnLover is not only well-versed with the kitchen techniques — she's also full of innovative cooking ideas. I started salivating when I saw her latest creation, chicken breast that's stuffed with creamy blue cheese and tangy sun-dried tomatoes, then topped with a balsamic reduction. Stuffing chicken not only makes dinner more exciting, but it also transforms the relatively lean breast into a succulent cut of meat. This elegant dish would be perfect for a Valentine's Day dinner at home. To see her original recipe, read more.
Submitted by TeamSugar member FinnLover
Original recipe
This recipe is really fast and easy to make. It takes about two minutes to prepare and it tastes amazing. I like to serve it with a Balsamic vinegar reduction. Mashed potatoes, polenta or roasted asparagus all make great sides. If you don't like blue cheese, you can easily use goat cheese or fresh mozarella instead.
Ingredients
- Chicken breasts
- Blue cheese (I normally Bresse Bleu because it's not too strong and it's really creamy)
- Sun dried tomatoes (about 3 for each chicken breast)
- olive oil, pepper
- a good amount of Balsamic vinegar
Directions
1. Preheat your oven to 400 F (200 C).
2. Clean your chicken breasts and remove excess fat.
3. Cut a horizontal slit through one side of each chicken breast half. Don't open them completely!
4. Place your chicken on a baking sheet lined with parchment paper. Dispose two or three sun dried tomato on one side of the chicken breast. Make sure you remove as much oil as you can from your tomatoes or your oven will transform into a deep-fryer. Trust me. Cover with a big piece of cheese. Or two. I like cheese a lot.
5. Fold the other side of the chicken breast on top of the tomatoes and the cheese. Close as well as you can. Add as much pepper as you like and drizzle with a little olive oil.
6. Cook in the oven for about 20 minutes. 15 minutes if your chicken breasts were quite thin.
7. If you want to serve your chicken with a Balsamic vinegar reduction: five minutes before your chicken is ready, bring to a boil in a small saucepan a good quantity of Balsamic Vinegar. Let it reduce to about 1/3 to 1/4 of the original quantity. Keep an eye on it at all time and make sure it doesn't turn into caramel.
8. Drizzle some of the Balsamic reduction on top of your chicken and enjoy!
* If you had more time, you could make sure the chicken breast is well closed and sear it in a pan before popping it into the oven. The chicken would be more colorful and flavorful. The cooking time in the oven would then be reduced. I rarely do it because I enjoy the super fast and easy aspects of this recipe.
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Robe Di Firenze
J by Jasper Conran
Nudie Jeans
Ooo, yummmm! I think I just might have to make that this weekend. I was looking for something fairly easy and not too expensive for Friday night since we're doing an overnight trip to San Diego on Saturday. This looks great. Thank you!
1this looks awesome...thanks!
2this looks wooooonderful
3this recipe looks like something from a gourmet restaurant!
4Looks intense...
5My hubby would love this.
6oh im excited. i want to try this. thank you.
7yum
8I finally got the chance to try this tonight and it was..... underwhelming. I couldn't figure out if I didn't like the cheese, the balsamic vinegar, or the tomatoes -- I know that i like all those things separate but together it just had the oddest taste!
I did eat the whole chicken breast and was very stuffed, but I still found the taste 'weird' every bite I took.
Preparation, however, was super easy and quick. I seared it in a pan for about 2 minutes each side then it baked for 20 minutes at 400.
9i figured it out! the bleu cheese I used was waaaay strong. I tried this again and instead used half feta and half bleu cheese. This helped cut down on the strong bleu while keeping a cheese flavor. I also through in some spinach this time (mixed the spinach and cheeses together) then wrapped the entire sealed and stuffed chicken with a strip of prosciutto (put on after searing). My gosh was that all delicious!
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