Goat Cheese and Sun Dried Tomatoes are one of my favorite food combinations. I just can’t get enough of it. I absolutely love it on pizza. Just on a cracker or in a panini, it’s all is good in my book. The other night I was craving this amazing duo, but couldn’t stand the thought turning on my oven. (Mind you it was still 90 degrees out at 7 pm.) This chicken was quick and easy and I got my favorite food pairing in minutes. My taste buds and tummy thanked me.
Goat Cheese & Sun Dried Tomato Stuffed Chicken Breast (serves 2)
2 boneless skinless chicken breasts
sun dried tomatoes packed in olive oil
salt & pepper
Butter & Olive Oil
Butterfly the chicken by making a horizontal slice into each chicken breast, but without cutting all the way through the chicken. Open the chicken up like a book so it looks like a butterfly or heart. Then put the chicken pieces between parchment paper and pound it with a mallet, rolling pin, or your weapon of choice. Pound the chicken until it’s an even thickness. Then add goat cheese to one side of the heart and sun dried tomatoes and basil leaves to the other. Fold the chicken over itself and sprinkle with salt and pepper.
Add a little butter and olive oil to a frying pan and put over medium high heat. Once the pan is hot and the butter is bubbling add the chicken. Cook the chicken for about 5 minutes per side, or until it’s cooked through. Serve and enjoy!