Chicken Stuffed With Goat Cheese and Sun Dried Tomatoes

Cooking Light 2005

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

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.
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.