Goat Cheese stuffed Chicken Breasts

3 ounces (about 1/3 cup) herbed goat cheese
7 sundried tomatoes packed in oil, chopped
6 boneless, skinless chicken breasts (5 to 6 ounces each)
2 cups whole milk
1 teaspoon garlic salt
6 teaspoons cornstarch
1 tablespoon canola oil
2 tablespoons snipped chives
3/4 pound angel hair pasta, cooked following packagedirections
Steamed green beans (optional, not included in nutrition information)

In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breasts on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 tablespoon of the goat cheese mixture. Place chicken in a
container and freeze.

In a small freezer-safe container, combine milk, garlic salt, cornstarch and remaining 3 tablespoons chopped tomatoes. Freeze.

Thaw chicken and sauce in refrigerator overnight.

Heat oven to 350°. In a large oven-proof stainless skillet, heat oil over medium-high heat. Place chicken, skinned-side down, in skillet and cook for 4 minutes. Turn chicken and transfer skillet to oven. Bake at 350° for 20 to 25 minutes or until internal temperature registers 160° on an instant-read
thermometer. Remove chicken to a serving platter and keep warm.

Whisk the sauce into the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned
bits from the bottom of the pan. Stir in chives.

Serve chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANNE_SP.