1 C. boiling water
1/3 C. sun-dried tomatoes, packed without oil
2 tsp. olive oil, divided
1/2 C. chopped shallots, divided
1 1/2 tsp. sugar
3 garlic cloves, minced
2 1/2 T. balsamic vinegar, divided
1/2 C. (2 oz.) crumbled goat cheese
2 T. chopped fresh basil
3/4 tsp. salt, divided
4 (6-oz.) skinless, boneless chicken breast halves
1/8 tsp. freshly ground black pepper
3/4 C. fat-free, less-sodium chicken broth
1/4 tsp. dried thyme
2 tsp. cornstarch
2 tsp. water

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add 1/3 C. shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp. vinegar. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp. salt, stirring well. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 T. cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp. salt and black pepper. Heat 1 tsp. 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 T. 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.

Yield: 4 servings
Serving size: 1 chicken breast half and 2 T. sauce

Calories: 296
Fat: 7.6g
Fiber: 0.9g