1 C. boiling water
\n1\/3 C. sun-dried tomatoes, packed without oil
\n2 tsp. olive oil, divided
\n1\/2 C. chopped shallots, divided
\n1 1\/2 tsp. sugar
\n3 garlic cloves, minced
\n2 1\/2 T. balsamic vinegar, divided
\n1\/2 C. (2 oz.) crumbled goat cheese
\n2 T. chopped fresh basil
\n3\/4 tsp. salt, divided
\n4 (6-oz.) skinless, boneless chicken breast halves
\n1\/8 tsp. freshly ground black pepper
\n3\/4 C. fat-free, less-sodium chicken broth
\n1\/4 tsp. dried thyme
\n2 tsp. cornstarch
\n2 tsp. water<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken breast half and 2 T. sauce<\/p>\n
Calories: 296
\nFat: 7.6g
\nFiber: 0.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n