Sun-Dried Tomato Stuffed Chicken Breasts

2  tablespoons		sun-dried tomatoes (without oil), minced
2  ounces		soft-type goat cheese
1  teaspoon		fresh thyme, chopped
1  lb.		uncooked boneless skinless chicken breast(s), four 4-oz pieces
1/8  teaspoon		table salt, or to taste
1/8  teaspoon		black pepper, or to taste
1  tablespoon		all-purpose flour
1  cup		table wine, dry, white
1  tablespoon		cornstarch
1  cup		fat-free chicken broth
1  tablespoon		canned tomato paste
1  tablespoon		fresh parsley, chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Sun-Dried Tomato Stuffed Chicken Breasts ingredients. The serving size for any ingredient in Sun-Dried Tomato Stuffed Chicken Breasts may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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