Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
2. 9514118 Upgrade to a paid membership 72158 to unlock all instructions 58151
3. 5465426 Upgrade to a paid membership 46980 to unlock all instructions 76075
4. 8687814 Upgrade to a paid membership 28978 to unlock all instructions 59930

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 8846765 Upgrade to a paid membership 20986 to unlock all instructions 4481
3. 9995324 Upgrade to a paid membership 78980 to unlock all instructions 75439
4. 4697359 Upgrade to a paid membership 95598 to unlock all instructions 12705
5. 9781181 Upgrade to a paid membership 23094 to unlock all instructions 64508
6. 3604891 Upgrade to a paid membership 49676 to unlock all instructions 67372
7. 423130 Upgrade to a paid membership 71669 to unlock all instructions 27576
8. 6366900 Upgrade to a paid membership 38802 to unlock all instructions 17182
9. 6293693 Upgrade to a paid membership 14122 to unlock all instructions 33614

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, stir together sun-dried tomatoes, goat cheese, oregano and thyme.
2. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
3. Stuff each chicken breast with the cheese mixture. Season with salt and pepper and dust with flour.
4. Spray a large skillet over high heat.
5. Add chicken and brown well, about 5 minutes on each side.
6. Remove and set aside.
7. Add white wine to pan and boil until almost all evaporated.
8. Meanwhile, in a small bowl, stir together cornstarch and chicken stock #1 until smooth.
9. Whisk cornstarch mixture, chicken stock #2 and tomato paste into wine mixture.
10. Return chicken breasts to pan.
11. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce and sprinkle with parsley.