Goat Cheese and Sun-dried Tomato Stuffed Chicken Breasts

Adding stuffing to chicken breasts can help keep them moist and flavorful. I like to serve the chicken sliced and placed on top orzo, but making this more like salad served on top of greens without the sauce is good too.

Recipe adapted from myrecipes.com. The photo is theirs.

Ingredients:

• 1 cup boiling water

• 1/3 cup sun-dried tomatoes

• 4 Tbl. olive oil, divided

• 1/2 cup chopped shallots, divided

• 3 garlic cloves, minced

• 1/2 cup goat cheese

• 1/4 cup fresh basil, chopped

• 2 Tbl. balsamic vinegar

• 4 boneless, skinless chicken breasts

• Salt and pepper

• 1 cup chicken broth

• 1 tsp. dried thyme

• 1 Tbl. cornstarch

• 1 Tbl. water

• Orzo

Instructions:

1. Preheat the oven to 375 (or you can make these ahead and cook when you're ready - see note below).

2. Add the sun-dried tomatoes to the boiling water and let sit until softened, about 15 minutes. Then drain and chop them.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/3 cup of the chopped shallots and the garlic and cook until the shallots are soft and lightly browned, about 4 minutes.

4. In a small bowl, stir together the sun-dried tomatoes, shallot mixture, goat cheese, basil and balsamic vinegar (set the skillet aside - you'll use it a few more times).

5. Place one chicken breast at a time between two sheets of plastic wrap and pound to an even thickness, leaving them about 1 inch thick (this will help them cook more evenly). Cut a horizontal slice down the center of each chicken breast to create a pocket. Stuff 1/4 of the cheese mixture into each chicken breast, spreading it out to the sides to cover as much of the inside surface as you can. Season the chicken on both sides with salt and pepper.

6. Heat 2 tablespoons of olive oil over medium-high heat in the pan you used for the shallots. Place the chicken in the pan, doing it in two batches if necessary so they're not too crowded. Cook the chicken for 2-3 minutes on each side just until nicely browned. Place the chicken in a large baking dish. Note: At this point you can put the chicken in the refrigerator until you're ready for dinner. Bring back to room temperature before proceeding.

7. Get your orzo started if using, following the instructions on the package. Place the chicken in the oven and cook for about 20 minutes until cooked through. You can test it using a thermometer (it should be 165 degrees), or cut into one and peek inside. Cover the chicken and let it rest outside the oven while you make the sauce.

8. In a small bowl or jar combine the cornstarch and water. In the same skillet you used for the chicken, heat 1 tablespoon olive oil over medium heat. Add the remaining shallots, chicken broth and thyme and salt and pepper to taste. Bring to a boil, then add the cornstarch mixture and stir until the sauce thickens. This will just take a few minutes. Taste again and add more salt and pepper if needed.

9. Slice the chicken breasts. To serve, place a few slices over some cooked orzo and then spoon some of the sauce on top.