This is a combination of a couple of recipes I came across recently.
1 chicken breast per serving
1 small log herb goat cheese (I think it was 2.5 or 3 oz)
2 TBS sun dried tomatoes
2 TBS fresh basil, chopped
Butterfly the chicken breast (slice horizontally through the middle of the breast being careful not to slice the whole way through). Place the breast flat between 2 pieces of parchment paper or plastic wrap and pound the chicken very thin. In a bowl mix the goat cheese, sun dried tomatoes and basil. Spread about 1/2 -3/4 TBS on each chicken breast and wrap . Secure with tooth picks to hold together, if needed. Heat extra virgin olive oil with a bit of oil from the sun dried tomato oil from jar in a large skillet. Brown the chicken, about 3 minutes per side. Once it has good color to it, cover the skillet and let the chicken finish cooking for about 10 minutes over medium heat. Remove from the skillet and take out the tooth picks. and serve!
This recipe was quite tasty, but the goat cheese has a strong flavor. In the future I will probably use cream cheese or another soft more mild cheese. This also works great if you are entertaining and have guests who are vegetarian. A friend texted me the night before I was serving this to let me know that she was not eating meat for 21 days, so not to be offended if she didn’t eat much but also not to go to any trouble. I’m not one to invite someone over and not let them sit at my table and not eat a good meal! So, I picked up large portabello mushroom caps and used the same stuffing on top of the mushroom and backed it at 350 for about 12-15 minutes.
I forgot to take pictures of the chicken actually in the pan, but I’m sure you can figure that part out!