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
  1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
  2. 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.
  3. Combine chopped tomatoes, shallot mixture, cheese, basil and ¼ tsp salt, stirring well.
  4. 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.
  5. 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.