1 cup boiling water $
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided $
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar $
3 garlic cloves, minced $
2 1/2 tablespoons balsamic vinegar, divided $
1/2 cup (2 ounces) crumbled goat cheese $
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided $
4 (6-ounce) skinless, boneless chicken breast halves $
1/8 teaspoon freshly ground black pepper $
3/4 cup fat-free, less-sodium chicken broth $
1/4 teaspoon dried thyme
2 teaspoons cornstarch $
2 teaspoons water
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 bowl; stir in 1 1/2 teaspoons vinegar. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.