Goat Cheese, Pesto, and Sundried Tomato Stuffed Chicken in Lemon-Wine Sauce
2 boneless, skinless chicken breasts, about 6oz each
2 tbsp pesto
2 tbsp chopped sundried tomatoes
2 oz goat cheese
1/2 cup chicken broth
1/2 cup white wine
juice of half a lemon
1 tbsp flour
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.