Chicken Breasts Stuffed with Goat Cheese and Sun-dried Tomatoes

On occasion, I actually make a recipe the way it was written (without adding any changes). Crazy, right? Well, in this case it was really tasty – glad I left the recipe the way it was! Enjoy!

Chicken breast stuffed with goat cheese and sundried tomatoes - done

Chicken Breasts Stuffed with Goat Cheese and Sun-dried Tomatoes
From Cooking Light, March 2004
Serves 4

Ingredients:
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 (2 ounces) 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
Chicken breast stuffed with goat cheese and sundried tomatoes - ingredients

Directions:
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.
Chicken breasts with goat cheese and sundried tomatoes - cooking

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.
Chicken breast with goat cheese and sundried tomatoes - cooked Chicken breast stuffed with goat cheese and sundried tomatoes - done

Nutritional info:
Calories: 296
Fat: 7.6g
Protein: 43.8g
Carbohydrate: 11.3g
Fiber: 0.9g
Cholesterol: 105mg
Sodium: 787mg

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