Sun-dried Tomato Stuffed Chicken Breasts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons sun-dried tomatoes, without oil, minced
• 2 ounces soft fresh goat cheese
• 1 teaspoon thyme, chopped
• 1 lb boneless skinless chicken breast
• 1/8 teaspoon table salt (to taste)
• 1/8 teaspoon black pepper (to taste)
• 1 tablespoon all-purpose flour
• 1 cup wine, dry,
• 1 tablespoon cornstarch
• 1 cup fat-free chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon parsley, chopped

Recipe

• 1 in a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
• 2 using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. be careful not to cut all the way through.
• 3 stuff each chicken breast with 1/4 of the cheese mixture. season with salt and pepper and dust with flour.
• 4 spray a large nonstick skillet with olive oil cooking spray and warm over high heat. add chicken and brown well. remove and set aside.
• 5 add wine to pan and boil until almost all evaporated.
• 6 meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. whisk cornstarch mixture, remaining chicken broth and tomato paste into wine.
• 7 return chicken breasts to pan. bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. baste occasionally with sauce.