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
  1. 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.
  2. Add broth, wine and lemon juice to pan, scraping up brown bits.
  3. Bring to a boil, then reduce to a simmer and cover.
  4. Simmer for about 15 minutes, until chicken is cooked through.
  5. Remove chicken to pan and turn heat up to high. Bring liquid to a boil, and whisk in flower to dissolve.
  6. Reduce heat and cook until sauce thickens.
  7. Spoon over chicken and serve immediately.