Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts

Method

1. 1

   Preheat the oven to 375 degrees.

2. 2

   In a small bowl combine the chopped sun-dried tomatoes, goat cheese, garlic, oregano, basil and lemon zest. Set aside.

3. 3

   Lay the chicken on a a cutting board with the thickest part up. Use a sharp knife and carefully slice each of the chicken breasts lengthwise to create the pocket to put the stuffing in.

4. 4

   I start from the top of the chicken breasts and slowly slice it going down the chicken breasts. Make sure to not cut all the way through the chicken breast otherwise the stuffing will fall out easily.

5. 5

   Sprinkle a small amount of salt and pepper on each side of the chicken breasts. Spoon the goat cheese mixture into the slit of each of the chicken breasts splitting the mixture evenly between the four chicken breasts.

6. 6

   Place the chicken breasts in a non-stick oven safe skillet, cast iron skillet or baking dish.

7. 7

   Bake the chicken in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F. Keep in mind that the thicker the chicken breast the longer it will take.

8. 8

   While the chicken bakes heat a small skillet over medium heat. Add the butter and stir until it melts and browns, about 5-8 minutes. Stir in the lemon juice and the olive oil {or use the oil from the sun-dried tomatoes}.

9. 9

   Remove the chicken from the oven and pour the lemon butter sauce over the chicken. Garnish with more goat cheese, fresh thyme, parsley and fresh basil.