Goat Cheese Stuffed Chicken Breasts

• .5 cup goat cheese
• .5 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
• 1 tablespoon chopped shallots
• 1 teaspoon minced garlic
• 3 or 4 spinach leaves, cut in thin strips
• 4 5 ounces boneless chicken breast halves with skins
• kosher salt
• ground black pepper
• 2 tablespoons olive oil
• .25 cup butter
• 2 tablespoons lemon juice
• fresh basil leaves, cut in thin strips

1. Preheat oven to 375u0b0F. In a medium bowl mix goat cheese, tomatoes, shallot, garlic, and the cut spinach leaves.
2. Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of the chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
3. Heat oil in large ovenproof skillet over high heat. Add chicken, skin side down; cook for 2 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170u0b0F) for about 10 minutes.
4. Meanwhile, in a heavy small saucepan melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with fresh basil.

goat cheese, tomatoes, shallots, garlic, spinach leaves, chicken breast, kosher salt, ground black pepper, olive oil, butter, lemon juice, fresh basil

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