Chicken Stuffed With Goat Cheese And Sun Dried Tomatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup boiling water
• 1/3 cup sun-dried tomato, packed without oil
• 2 teaspoons olive oil, divided
• 1/2 cup chopped shallot, divided
• 1 1/2 teaspoons sugar
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided
• 4 (6 ounce) skinless boneless chicken breast halves
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free less-sodium chicken broth
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Recipe

• 1 combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. drain and finely chop.
• 2 heat 1 teaspoon oil in a large nonstick skillet over medium heat. add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
• 3 combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
• 4 cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
• 5 stuff about 2 tablespoons cheese mixture into each pocket. sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
• 6 heat 1 teaspoon oil in pan over medium-high heat. add chicken; cook 6 minutes on each side or until done.
• 7 remove chicken from pan; cover and keep warm. add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. combine cornstarch and water, stirring with a whisk.
• 8 add cornstarch mixture to pan; bring to a boil. cook 1 minute or until sauce is slightly thick, stirring constantly. serve sauce over chicken.