Herb Goat Cheese-Stuffed Chicken Breasts

• 8 boneless skinless chicken breasts
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 8 ounces goat cheese, softened
• 1/2 cup fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons lemon zest, grated
• For The Sauce
• 1/2 cup dry-packed sun-dried tomato
• 2 tablespoons unsalted butter
• 1 sweet onion, large, quartered, thinly sliced
• 4 cups cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1/4 cup dry sherry
• 1 cup low sodium chicken broth
• 1 cup whipping cream

1. In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
2. With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.
3. Roll 2 tablespoons of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
4. Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375 degree oven until chicken is cooked through about 20-30 minutes.
5. In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.
6. In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.
7. Increase heat to medium-high. Add remaining butter; saute mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.
8. Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
9. Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.

chicken breasts, olive oil, salt, goat cheese, fresh basil, fresh oregano, fresh thyme, lemon zest, tomato, unsalted butter, sweet onion, cremini mushrooms, garlic, sherry, chicken broth, whipping cream

Taken from www.food.com/recipe/herb-goat-cheese-stuffed-chicken-breasts-489896 (may not work)