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     Title: Balsamic Goat Cheese Stuffed Chicken Breasts
Categories: Five, Poultry, Cheese, Vegetables
     Yield: 2 Servings

     1 ts Olive oil
     1    Shallot; fine diced
     1 c  Balsamic vinegar
     4    Chicken breast halves;
          - skinned, boned
     2 oz Goat cheese; divided

 Preheat oven to 350 F/175 C.

 Heat olive oil in a skillet over medium heat; cook and stir shallot
 until translucent, about 5 minutes. Pour balsamic vinegar into
 skillet and bring to a boil. Reduce heat to low and simmer until
 balsamic vinegar mixture is reduced by half, about 10 minutes. Stir
 often.

 Cut chicken breasts from one side through the middle horizontally
 to within 1/2" of the other side. Open the two sides and spread
 them out like an open book.

 Spread half the goat cheese onto one half of each chicken breast
 and drizzle 1/3 of the reduced balsamic vinegar mixture over the
 goat cheese. Close the chicken breasts over the goat cheese and
 secure with toothpicks. Arrange chicken into a baking dish. Drizzle
 with remaining 1/3 of the balsamic reduction.

 Bake in the preheated oven until the chicken is no longer pink
 inside, the filling is hot, and the juices run clear, 30 to
 35 minutes.

 Recipe by Amber Maechler

 Recipe FROM: http://allrecipes.com

 Uncle Dirty Dave's Archives

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