Chicken with Smoked Gouda and Sun-Dried Tomatoes

I came across some Smoked Gouda when I was getting groceries last night and knew I need to make something with it.  I salted and peppered 4 boneless, skinless chicken breasts then browned them in olive oil on both sides.  When they were browned, I deglazed the pan with 1/2c white wine.  I used a Sauvignon Blanc because I thought a sweet wine would go well with the Gouda.  I wanted Riesling, but of course, didn't have any!  The Sauvignon Blanc was great.  I let the wine reduce for a few minutes, then added 1c chicken stock.  I was going to add heavy cream, but when I measured it out (which I usually don't do, I just pour it in), it had curdled!  Good thing I measured! 

In a separate bowl, I shredded 1c of the smoked gouda and mixed with 1/2c chopped sundried tomatoes.  I pressed this mixture into the chicken, then baked for about 20 minutes at 350.  This step didn't turn out like I had planned.  I thought the cheese would get melty and mix with the stock and wine and make a really great sauce.  It just kind of melted a little where it was and even browned a little bit.  So, when the chicken was done, I took it out of the pan and sliced it up.  The cheese all fell off the chicken, so I just added it to the sauce.  I turned the heat on under the sauce and wisked in all of cheese.  It melted and then turned into a delicious sauce!!!  I think the next time I make it, I will add some more liquid (maybe stock, cream, or the next best thing - whole milk) and use my immersion blender.  There were chunks of sundried tomatoes in it, which were good, but I think they would also be good blended up....