Stuffed Chicken With Marinated Tomatoes

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 cup Italian salad dressing, divided
• 1 log (4 ounces) fresh goat cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups grape tomatoes, quartered
• 1/2 cup thinly sliced fresh basil

1. Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.
2. Preheat oven to 425u0b0. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.
3. Roast until a thermometer inserted in chicken reads 165u0b0, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.
4. Add basil to tomato mixture; serve over chicken. Top with remaining cheese.

chicken breast halves, italian salad dressing, fresh goat cheese, salt, pepper, grape tomatoes, fresh basil

Taken from www.tasteofhome.com/recipes/stuffed-chicken-with-marinated-tomatoes/ (may not work)