Grilled Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 tsp olive oil, divided
½ cup chopped shallots, divided
1 ½ tsp sugar
3 garlic cloves, minced
2 ½ tbsp balsamic vinegar, divided
½ cup (2 oz) crumbled goat cheese
2 tbsp chopped fresh basil
¾ tsp salt, divided
4 chicken breast halves
1/8 tsp black pepper
¾ chicken broth
½ 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 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into bowl; stirring in 1 ½ tsp vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil and ¼ tsp salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Sprinkle chicken evenly with ½ 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 tbsp 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.