Stuffed Chicken Breasts

My menu for the week is downstairs, so I'm having to do all of this from memory! Not easy for those of us afflicted with Mommy Brain! Monday night we had stuffed chicken breasts. They were so yummy!! The recipe calls for goat cheese, sun-dried tomatoes, and fresh thyme, but I used feta, prosciuto, sun-dried tomatoes, and basil. I love stuffing chicken...you can do so much with it!

Sun-Dried Tomato Stuffed Chicken Breasts
2 Tbsp sun-dried tomatoes, without oil, minced
2 oz. soft-type goat cheese
1 tsp thyme, chopped
1 pound boneless, skinless chicken breasts, 4 4-oz breasts
1/8 tsp 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 canned chicken broth, fat-free
1 Tbsp canned tomato paste
1 Tbsp parsley, chopped

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 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 Tbsp chicken broth until smooth. Whisk cornstarch mixture, reminaing 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.