Chicken Stuffed with Sundried Tomatoes

  • Yield: servings

Ingredients

4tablespoons sun dried tomato paste
4-- boneless skinless chicken breasts
2ounces goat cheese
4ounces fresh mozzarella
1cup chicken broth
1cup dry white wine
1-- bay leaf
3tablespoons extra virgin olive oil
1/4cup flour
2tablespoons cornstarch
1teaspoon fresh thyme
-- salt and pepper to taste

Instructions

In a small bowl combine 3 tablespoons tomato paste , thyme and goat cheese.

Cut a pocket into each chicken breast stuff each breast with goat cheese mixture and 1 ounce each of fresh mozzarella. Salt and pepper each breast and flour lightly.

Heat Olive oil over medium high heat. Add Chicken breasts. Brown well on both sides. remove breasts from pan and set aside

in a small jar mix cornstarch with 2 tablespoons chicken stock. shake until smooth.

Over Medium high heat add wine cook bring to boil. add cornstarch mixture and whisk. Add remaining Chicken broth and bay leaf.

Put chicken breasts back into pan and simmer covered until cooked through.