Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients

• 2.5 tablespoons balsamic vinegar divided
• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons cornstarch 
• 0.3 teaspoon thyme dried
• 0.8 cup fat-skimmed beef broth fat-free
• 2 tablespoons basil fresh chopped
• 3  garlic clove minced
• 2 ounces goat cheese crumbled
• 2 teaspoons olive oil divided
• 0.8 teaspoon salt divided
• 0.5 cup shallots divided chopped
• 24 ounce chicken breast halves boneless skinless
• 1.5 teaspoons sugar 
• 0.3 cup sun-dried olives packed
• 1 cup water boiling
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft.
2. Drain and finely chop.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
4. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
5. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
6. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket.
7. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
8. Heat 1 teaspoon oil in pan over medium-high heat.
9. Add chicken; cook 6 minutes on each side or until done.
10. Remove chicken from pan; cover and keep warm.
11. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil.
12. Combine cornstarch and water, stirring with a whisk.
13. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly.
14. Serve sauce over chicken.