Recipes

Mix together goat cheese, pesto, and sundried tomatoes in a small bowl. Heat a saute pan over medium-high heat, and coat with cooking spray or olive oil. Using a paring knife, carefully cut sideways into each breast, making sure not to go all the way through to the other side. Stuff each piece with 1/2 of the pesto mixture. Transfer chicken to saute pan and cook for 3-4 minutes on each side.

Add broth, wine and lemon juice to pan, scraping up brown bits.

Bring to a boil, then reduce to a simmer and cover.

Simmer for about 15 minutes, until chicken is cooked through.

Remove chicken to pan and turn heat up to high. Bring liquid to a boil, and whisk in flower to dissolve.

Reduce heat and cook until sauce thickens.

Spoon over chicken and serve immediately.