| 1. |
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. |
| 2. |
Heat 1 teaspoon oil in a large non-stick skillet over medium heat. |
| 3. |
Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl. |
| 4. |
Combine chopped tomatoes, shallot mixture, goat cheese, basil, and 1/4 teaspoon salt, stirring well. |
| 5. |
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. |
| 6. |
Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper. |
| 7. |
Heat 1 tablespoon oil in pan over medium-high heat. |
| 8. |
Add chicken; cook 6 minutes on each side or until done. |
