Sun-Dried Tomato Chicken

• 3/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup crumbled goat cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil.
2. Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper.
3. Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.

onion, garlic, butter, tomatoes, white wine, lemon juice, fresh basil, chicken breast halves, goat cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/sun-dried-tomato-chicken/ (may not work)