1/3 cup chopped sun dried tomatoes packed in oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoon sugar
3 garlic cloves, minced
1/2 cup feta cheese
2 1/2 tablespoons balsamic vinegar, divided
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 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
Heat 1 teaspoon oil in skillet over medium heat. Add 1/3 cup shallots, sugar and garlic. Cook 5 minutes or until slightly browned, stirring frequently. Spoon into a bowl and stir in 1 1/2 teaspoons basalmic vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil and 1/4 teaspoon salt. Stir well.
Cut a horizontal slit through thickest part of chicken breast half to form a pocket. Stuff about 2 tablespoons of cheese mixture into each pocket. Sprinkle with 1/2 teaspoons salt and black pepper.
Heat 1 teaspoon oil in pan over medium-hight heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan, cover and keep warm.
Add broth to pan that you cooked the chicken in and scrape any bits off bottom of pan. Add remaining shallots, 2 tablespoons vinegar and thyme; bring to a boil.
Combine cornstarch and water in a small bowl or cup and stir to dissolve. Add cornstarch mixture to sauce in pan and bring to a boil stirring constantly until slightly thickened.
Serve chicken topped with sauce.
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