Mushroom Stuffed Chicken Breasts

2 cups fresh mushrooms, diced

2 cloves garlic, minced

1/4 tsp pepper

4 four ounce boneless, skinless chicken breasts

4 oz grated cheese

3/4 cup chicken broth

1 tsp cornstarch

1 tsp water

In a large skillet cook mushrooms, garlic and pepper; set aside. Cut a slit through the largest portion of each chicken breast to form a pocket. Stuff some mushroom mixture and 1 oz cheese in each pocket. Add chicken to skillet and cook 6 minutes on each side. Remove chicken from skillet; set aside and keep warm. Add broth to skillet; bring to a boil. Cook for 2 minutes. Combine cornstarch and water; add to skillet. Bring to a boil; boil 1 minute. Return chicken to skillet and simmer for 2 minutes. Serve chicken topped with sauce.

Serves 4--6 pts per serving