Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

My man raved about this chicken. It was my first time eating goat cheese and it tasted really good. The next time I make it I will bake it instead of in a pan on the stove. I hate the mess the oil makes!

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:

1/3 C sun-dried tomatoes, packed without oil, finely chopped
2 tsp olive oil, divided
1/2 C chopped shallots, divided
1 tsp Splenda3 garlic cloves, minced
2 1/2 T balsamic vinegar, divided
1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety
2 T chopped fresh basil
3/4 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
3/4 C fat-free, less-sodium chicken broth
1/4 tsp dried thyme

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 C shallots, Splenda, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp vinegar.Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 T cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 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 T vinegar, and thyme; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Serves 4

Fat: 7.0g
Carbohydrates: 8.9g
Calories:192.7
Protein: 23.1g