Goat Cheese-Stuffed Chicken Breasts with Roasted Bell Pepper Sauce | RICARDO

Ingredients

• 1 medium onion, chopped
• 1 tablespoon (15 ml) olive oil
• 2 cloves garlic, chopped
• 3 jarred roasted red bell peppers, drained and chopped
• 1 cup (250 ml) chicken broth
• Salt and pepper
• 4 to 6 boneless and skinless chicken breast halves
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped
• 1/2 cup (125 ml) black olives, pitted and chopped
• 1 teaspoon (5 ml) dried oregano
• 125g fresh goat cheese, crumbled
• 1/4 cup (60 ml) fresh Parmesan, grated