Sun Dried Tomato & Goat Cheese Stuffed Chicken
Serve with a Green Salad

Serves 4

• 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 low 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.

Per Serving (excluding unknown items): 322 Calories; 10g Fat (27.3% calories from fat); 4g Saturated Fat; 47g Protein; 10g Carbohydrate; 1g
Dietary Fiber; 114mg Cholesterol; 747mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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