For Chicken:
2 whole boneless, skinless chicken breasts, cut in half
4 ounces fontina cheese, cut into finger-sized pieces
8 sun-dried tomatoes in olive oil, chopped
1 tablespoon chopped fresh basil
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup flour for dredging
For Sun-Dried Tomato Sauce:
1 tablespoon olive oil
1 tablespoon chopped shallots
2 cloves garlic, chopped
4 sun-dried tomatoes in oil, chopped
1 1/2 cups chicken broth
1 tablespoon chopped fresh basil
1/8 teaspoon cayenne or ground red pepper
2 tablespoons butter (optional)
Preheat the oven to 375 degrees F.
TO MAKE CHICKEN: Cut a pocket in each chicken breast. Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil. Season the chicken breasts with salt, then lightly dredge them in flour. Sauté the chicken breasts until lightly browned on both sides. Transfer the chicken to a baking sheet and bake for 20 minutes.
FOR TOMATO SAUCE: In a medium saucepan over medium heat, heat the oil. Add the shallots and sauté for 1 minute. Then add the garlic and the sun-dried tomatoes and cook for 5 minutes. Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup. Place the mixture in a blender. Add the basil and cayenne or ground red pepper, then process until smooth. Add the butter, if desired, 1/2 tablespoon at a time, processing in the blender after each addition. Serve the sauce immediately with the chicken.