Sun-dried tomato stuffed chicken

2 tbsp minced sun dried tomatoes
56 g soft goat cheese
1 tsp chopped fresh thyme
4 x 4 oz skinless, boneless chicken breasts
salt and freshly ground black pepper
1 tbsp all-purpose flour
1 cup dry white wine
1 tbsp cornstarch
1 cup fat-free chicken broth
1 tbsp tomato paste
1 tbsp chopped fresh parsley
Time: 35 min

1. In a small bowl, stir together the sun dried tomatoes, goat cheese and thyme.
2. Use a sharp paring knife to cut a horizontal slit through the thickest part of each chicken breast, being careful not to cut all the way through, and creating a pocket.
3. Divide the cheese mixture among the chicken breasts, pushing it into the pockets. Season the chicken on both sides with salt and pepper and dust it with flour.
4. Spray a large, non-stick skillet with olive oil spray and warm it over high heat. Add the chicken and brown well on both sides. Remove the chicken and set it aside.
5. Add the white wine to the pan and boil until it has almost all evaporated.
6. In a small bowl, stir together the cornstarch and 2 tbsp chicken broth until smooth. Whisk the cornstarch mixture, the remaining chicken broth and tomato paste into the white wine.
7. Return the chicken breasts to the pan, bring to a simmer, cover and cook over low heat for 10 minutes, until the chicken is cooked through. Baste the chicken with the sauce occasionally as it cooks.
8. Set the chicken on 4 plates, spoon some sauce over and around them and sprinkle with parsley.