This recipe is easy, delicious, juicy and healthy! I made this tonight with a friend and it was a huge success. It was so good I didn't even get a chance to take a picture!
-2 large chicken breasts - halved into 4 oz portions. First, take a fork and stab a bunch of holes into the chicken. This is a trick I just learned - it helps the chicken soak in the juices and keeps chicken breast moist. Cut a horizontal pocket into each breast.
-1 cup white wine
-1/4 cup of scallions (this is what I had in my fridge - you can use any vegetables you have in your fridge)
-1 tbsp tomato paste
-2 oz goat cheese
-1 tbsp corn starch
-1 cup chicken broth
-2 tbsp sun-dried tomato
-1/2 cup flour
Step 1: In a small bowl: Add goat cheese, sun-dried tomato and spinach. Use your hands to really get in the mixture and combine all the ingredients.
Step 2: Take the mixture and stuff it into the little horizontal pockets you made in each breast.
Step 3: Take the stuffed chicken and drudge it in the flour.
Step 4: Heat a saute pan on medium-high heat with a couple sprays of PAM. Brown the chicken then remove from saute pan. While the chicken is browning combine the corn starch and chicken stock - whisk it.
Step 5: Add the white wine to the hot pan. Add the corn starch and chicken stock. Add the tomato paste. Stir. Add chicken. Cover.
Step 6: Let simmer on low heat for 10 minutes until cooked. Occasionally open the lid and turn the chicken and put sauce on top of each breast.
You can serve this dish with anything - I made wild rice and a side salad to accompany this dish.