Goat Cheese & Sun-Dried Tomato Stuffed Chicken

Ingredients

• 1 1/2 tsps sugar
• 4 tsps extra virgin olive oil
• 16 oz boneless skinless chicken breasts
• 4 oz garlic & herb goat cheese
• 0.12 tsp black pepper
• 2 tbsps basil
• 1/4 tsp salt
• 3 cloves garlic
• 8 tbsps chopped shallots
• 1/3 cup sun-dried tomatoes
• 1 cup boiling water

Directions

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 teaspoon oil in a large non-stick skillet over medium heat.
3. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl.
4. Combine chopped tomatoes, shallot mixture, goat cheese, basil, and 1/4 teaspoon salt, stirring well.
5. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
6. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
7. Heat 1 tablespoon oil in pan over medium-high heat.
8. Add chicken; cook 6 minutes on each side or until done.