Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Categories: Chicken, Entree

Ingredients

• 1 cup boiling water
• 1/3 cup sun-dried tomatoes
• 2 teaspoons olive oil
• 1/2 cup chopped shallots
• 1.5 teaspoons sugar
• 3 garlic cloves, minced
• 2.5 tablespoons balsamic vinegar
• 1/2 cup crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt
• 4 (6-ounce) chicken breast
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat free chicken broth
• 1/4 teaspoon thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Directions

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. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. 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. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

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