Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients

• 1 cup boiling water
• 1/3 cup sun-dried tomatoes
• 2 tsp olive oil
• 1/2 cup shallots divided
• 1 1/2 tsp sugar
• 3 garlic cloves minced
• 2 1/2 tbsp balsamic vinegar divided
• 2 oz goat cheese 1/2 cup
• 2 tbsp basil
• 3/4 tsp salt divided
• 4 chicken breasts
• 3/4 cup chicken broth
• 1/4 tsp dried thyme
• 2 tsp cornstarch
• 2 tsp water

Instructions

1. 1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. 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
3. teaspoons vinegar.
4. 3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
5. 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.
6. 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.
7. 6. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil.
8. 7. 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.
9. 8. Serve sauce over chicken.