Goat Cheese Stuffed Chicken

Prepare Your Ingredients
Wash and dry your produce, then preheat oven to 400° F.
Roughly chop the sun-dried tomatoes and the basil, and place in a small bowl along with the goat cheese.
Halve the grape tomatoes.
Mince 2 garlic cloves and the shallot.
Use a small knife to cut a 1-2" slit into the thickest side of each chicken breast.
Insert the blade and gently open up a pocket inside without cutting through to the other side.

Prepare the Filling
Heat ½ Tbsp. olive oil in a large pan (oven-proof if you have one), over medium heat.
When hot, add ½ the shallots and saute until tender, about 2 minutes.
Add ½ the garlic and cook along with the shallots an additional 30 seconds.
Stir in 1 tsp. of the balsamic vinegar and cook ten seconds.
Transfer mixture to the bowl with cheese and sun-dried tomatoes, mix, and season with a little salt.
Wipe out pan and set aside.

Stuff & Cook the Chicken
Stuff chicken with the cheese mixture, and tie closed using the butchers twine.
Rub with a little olive oil and season with salt and pepper.
In the same pan, heat ½ Tbsp olive oil over medium-high until hot.
Sear chicken 2-3 min. per side (add oil if needed) then transfer pan to oven (or use a baking pan).
Cook 10-12 minutes, or until cooked through, then transfer to a plate and cover to keep warm.

Prepare the Arugula Salad and Dressing
While the chicken cooks, toss together the arugula, grape tomatoes, and pine nuts in a salad bowl.
Mix together ½ Tbsp. olive oil, 1 Tbsp. of the balsamic vinegar, and salt and pepper to taste.

Make the Balsamic Glaze
Add 1 tsp. water to the cornstarch and mix.
In the same pan you cooked the chicken, combine the chicken broth, thyme, remaining shallots, garlic, and balsamic vinegar.
Bring mixture to a simmer, loosening any brown bits from the bottom of the pan with a spoon.
Cook stirring constantly 1-2 minutes, add the cornstarch mixture and continue cooking until sauce thickens.

Plating
Toss the salad with the dressing, divide evenly between your plates and sprinkle with parmesan.
Place a chicken breast alongside the salad, remove twine, and top with the balsamic glaze.
Enjoy!