Stuffed Chicken Breasts

• 4 ounces fresh goat cheese
• 1/4 cup pepperoncini finely chopped
• 1 1/2 teaspoons fresh thyme leaves finely chopped
• 4 boneless skinless chicken breasts small, trimmed and tenders removed, 1 1/4 - 1 1/2 pounds total
• coarse salt
• ground pepper
• 1 egg
• 1/2 cup plain dry breadcrumbs
• extra-virgin olive oil

1. Preheat oven to 400u0b0F. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper.
2. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
3. Lightly beat egg with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg, then dredge in the breadcrumbs.
4. Place the chicken in a glass baking dish, coated very lightly with olive oil. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170u0b0F, about 20 minutes.

goat cheese, pepperoncini, thyme, chicken breasts, salt, ground pepper, egg, breadcrumbs, extravirgin olive oil

Taken from www.yummly.com/recipe/Stuffed-Chicken-Breasts-1203524 (may not work)