4 sundried tomato halves (not packed in oil)
1 cup hot water
2 oz goat cheese (soft type)
2 tbsp chopped fresh basil
Freshly ground black pepper
2 (5-ounce) chicken breasts
Salt
Cooking oil spray 

  

INSTRUCTIONS:  

Place sun dried tomatoes in a small bowl, and cover with hot water. Soak 10 minutes, drain, and chop. Add goat cheese, basil, and pepper to tomatoes and stir to combine.  

 

Place chicken on a cutting board and use a paring knife to slice a pocket into the side of each chicken breast to hold the filling. Enlarge the pocket carefully without cutting all the way through. Divide cheese mixture between pieces of chicken, gently stuffing it into the pocket. Secure with toothpicks if desired.  Season the outside of the chicken breasts lightly with salt and pepper. 

 

Coat a medium nonstick skillet with cooking spray and heat over medium flame. When hot, add chicken and cook 5 minutes or until golden brown underneath. Reduce heat to low, turn chicken breasts over, and cover. 

 

Cook 10 minutes or until no pink color remains when cut through the thickest part. (If you have a meat thermometer, cook to an internal temperature of 165 degrees F) 

 

Eat and Enjoy!