Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes — packed without oil
- 2 teaspoons olive oil — divided
- 1/2 cup chopped shallots — divided
- 1 1/2 teaspoons sugar
- 3 garlic cloves — minced
- 2 1/2 tablespoons balsamic vinegar — divided
- 1/2 cup crumbled goat cheese — (2 ounces)
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt — divided
- 24 ounces 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
- Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- 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.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
- 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.
- 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.
