I am Harriett from Detroit. I am a special education teacher who
teaches both cooking and pottery. In the last few months I have
joined Weight Watchers and have been cooking a lot of very healthy
foods. It has been fun preparing so many different recipes. My two
white cats Benjamin and Jerome don't get as many extras as they used
to. This recipe is a Weight Watchers recipe that I served at a dinner
party and is one of my favorites.

2 T. sun dried tomatoes (not packed in oil), minced
2 oz. soft goat cheese
1 t. chopped fresh thyme
4 x 4 boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 T. all purpose flour
1 cup dry white wine
1 T. cornstarch
1 cup fat free chicken broth
1 T. tomato paste
1 T. chopped fresh parsley

In a small bowl, stir together sun dried tomatoes, goat cheese and thyme. Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through. Stuff each chicken breast with 1/4 of the cheese mixture. Season with salt and pepper and dust with flour. Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside. Add white wine to pan and boil until almost all is evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 T. chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine. Return chicken breasts to pan. Bring to a simmer, cover and cook over low heat until chicken is cooked through about 10 minutes. Baste occasionally with sauce. Serve with extra sauce, sprinkled with parsley

I usually serve this over some type of pasta since it yields extra sauce.

Number of servings: 4
Points per serving: 4 ( For Weight Watchers)
Calories: 199

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