2 tablespoons sun-dried tomatoes, without oil, minced
2 ounces goat cheese
1 teaspoon thyme, chopped
4 boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon flour
1 cup dry white wine
1 tablespoon cornstarch
1 cup fat-free chicken broth
1 tablespoon tomato paste

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 each chicken breast 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 evaporated.

in a small bowl, stir together cornstarch and 2 tablespoons 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, basting occasionally with sauce.