Chicken Breasts Stuffed W Goat Cheese And Sun-dried Tomat

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. In a skillet, cook the onion in 1
tablespoon of oil over moderate heat, until softened. Add garlic and
cook, stirring, 1 minute. Transfer mixture to a bowl and let cool.
Stir in walnuts, tomatoes, goat cheese, herbs, and salt and pepper to
taste, stirring until combined. With your fingers make a pocket for
the filling in each chicken breast half by separating the skin from
the meat, being careful not to tear the skin and keeping the skin
attached along most of the edge. Stuff each pocket with one-fourth of
the filling with a small spoon, packing it and pulling the skin to
cover the filling completely. In the cleaned skillet heat remaining 1
tablespoon oil over moderately-high heat until hot but not smoking  and
brown chicken, skin-sides down. Leaving chicken skins down,  transfer
skillet to oven and bake until just cooked through, about 12  minutes.
This recipe yields 4 servings.  Recipe Source: COOKING LIVE with Sara
Moulton From the TV FOOD  NETWORK - (Show # CL-9106 broadcast
04-13-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  10-10-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 73.1mg
Sodium: 725.2mg
Potassium: 752.5mg
Carbohydrates: 8.7g
Fiber: 1.9g
Sugar: 4.9g
Protein: 32.5g