Chevre and Sun-Dried Tomato Chicken

• 12 cup sun-dried tomato packed in oil, about 6 to 8 large tomatoes
• 140 g roll goat cheese or 0.5 (250 g) package cream cheese
• 8 chicken breasts, with bone

1. Preheat oven to 375F (190C).
2. Drain tomatoes, saving 1 tablespoon (15 mL) oil.
3. Finely chop tomatoes and stir into goat cheese.
4. Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
5. Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
6. Rub a little more of cheese mixture on skin for a great-tasting chicken skin.
7. Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L) baking dish.
8. Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin.
9. Roast in centre of 375F (190C) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
10. Skim fat from pan juices and discard.
11. Drizzle pan juices over chicken.

tomato, roll goat cheese, chicken breasts

Taken from www.food.com/recipe/chevre-and-sun-dried-tomato-chicken-269765 (may not work)