Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomato

Categories: Gluten-Free, Poultry

Ingredients

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