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         Title: Balsamic Goat Cheese Stuffed Chicken Breasts   
    Categories: Five, Poultry, Cheese, Vegetables   
         Yield: 2 Servings   
       
         1 ts Olive oil   
         1    Shallot; fine diced   
         1 c  Balsamic vinegar   
         4    Chicken breast halves;   
              - skinned, boned   
         2 oz Goat cheese; divided   
       
     Preheat oven to 350ºF/175ºC.   
        
     Heat olive oil in a skillet over medium heat; cook and   
     stir shallot until translucent, about 5 minutes. Pour   
     balsamic vinegar into skillet and bring to a boil. Reduce   
     heat to low and simmer until balsamic vinegar mixture is   
     reduced by half, about 10 minutes. Stir often.   
        
     Cut chicken breasts from one side through the middle   
     horizontally to within one-half inch of the other side.   
     Open the two sides and spread them out like an open book.   
        
     Spread half the goat cheese onto one half of each chicken   
     breast and drizzle 1/3 of the reduced balsamic vinegar   
     mixture over the goat cheese. Close the chicken breasts   
     over the goat cheese and secure with toothpicks. Arrange   
     chicken into a baking dish. Drizzle with remaining 1/3 of   
     the balsamic reduction.   
        
     Bake in the preheated oven until the chicken is no longer   
     pink inside, the filling is hot, and the juices run clear,   
     30 to 35 minutes.   
        
     Recipe By: Amber Maechler   
        
     RECIPE FROM: http://allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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