Ina's Chicken Breast stuffed with Goat Cheese and Basil

What a great easy and delicious chicken entree to make that taste like you went out to a elegant restaurant. I saw this recipe from Ina Garten while browsing the cookbooks for some inspiration.  If you like goat cheese and sun dried tomatoes you will love this.  The goat cheese is very mild and creamy.  We paired this with some roasted potatoes and roasted green beans to complete the meal. 

3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, julienned

Good olive oil

Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.