Sun-Dried Tomato Stuffed Chicken Breasts

This was a great chicken recipe. Goat cheese and sun-dried tomatoes are a favorite combo of mine so I knew this would be fabulous! Serve with veggies and rice for a great healthy meal. Although this is a "light" recipe it tastes hearty and filling and the sauce is superb. Slightly adapted from Weight Watchers. As an alternative to stuffing, I chose to pound out the chicken fillets, spread the filling on one side of the chicken and then rolled them up and secure with toothpicks.

Ingredients:
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp all-purpose flour
1 cup wine, dry, white
1 Tbsp cornstarch
1 cup fat-free chicken broth
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped
3 Tbsp sun-dried tomatoes, without oil, minced
3 oz soft-type goat cheese
2 tsp thyme, chopped

Directions:
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.

Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.

Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour.

Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.

Add white wine to pan and boil until almost all evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.

Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. Baste occasionally with sauce.

Servings: 4
Points: 5