CHICKEN BREASTS STUFFED WITH PEPPERS

l/4 cup minced onion
2 tbsps. olive oil
l/2 cup firmly packed coarsely grated unpeeled, scrubbed zucchini,
squeezed dry in a paper towel
2 tbsps. minced drained bottled roasted red peppers or pimentos
l oz. soft mild goat cheese, crumbled
l whole boneless chicken breast with skin, halved
l/2 cup chicken broth
In a skillet cook onion in l tbsps. oil over mod-low heat until
softened, add zucchini and cook mixture, stirring, for l min. or
until zucchini is tender. Stir in red pepper, goat cheese, s&p to
taste & cook, stirring, until cheese is melted. Transfer to small
bowl & let cool. With your fingers, make a pocket for the filling in
each chicken breast half by separating skin from the meat, being
careful not to tear skin & keeping the skin attached along most of
the edge. Stuff each pocket with half the filling with small spoon,
packing it & pulling skin to cover the filling completely & secure
the pockets with wooden picks if desired. In a large skillet heat th
remaining l tbsps. oil over mod-high heat until hot but not smoking
and saute chicken, beginning with skin side up, for 2 mins. on each
side. Reduce the heat to moderate, cook chicken for 9 mins. on each
side, or until cooked through. Place on 2 plates. Pour off the fat
from skillet & add the broth and boil broth, scraping up brown bits
for 30 seconds. Strain the sauce and pour it around the chicken
Serves 2.