Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

Ingredients

• ¾ teaspoon salt, divided
• 1 cup boiling water
• 2 teaspoons water
• 2 teaspoons cornstarch
• ¼ teaspoon dried thyme
• ¾ cup fat-free, less-sodium chicken broth
• ¹/₈ teaspoon freshly ground black pepper
• + 9 more ingredients
• • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¹/₃ cup sun-dried tomatoes, packed without oil
  • 2 tablespoons chopped fresh basil
  • ½ cup (2 ounces) crumbled goat cheese
  • 2 ½ tablespoons balsamic vinegar, divided
  • 3 garlic cloves, minced
  • 1 ½ teaspoons sugar
  • ½ cup chopped shallots, divided
  • 2 teaspoons olive oil, divided

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a ...

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