Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes

• 4 (4-ounce) trimmed boneless, skinless chicken breasts
• Sea salt and pepper, to taste
• Olive oil spray
• 1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic
• 2 ounces (about 1/2 cup) goat cheese crumbles
• 2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)

1. Preheat the oven to 350F.
2. Season the chicken with salt and pepper.
3. Place a medium ovenproof nonstick skillet over high heat.
4. When its hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch.
5. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
6. Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese.
7. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes.
8. Top evenly with the basil, if desired.
9. Serve immediately.
10. Each (1 topped breast) serving has:
11. Calories: 171
12. Protein: 29g
13. Carbohydrates: 2g
14. Fat: 4g
15. Saturated Fat: 2g
16. Cholesterol: 72mg
17. Trace Fiber
18. Sodium: 198mg

chicken breasts, salt, olive oil spray, tomatoes, goat cheese crumbles, basil

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-goat-cheese-and-fire-roasted-tomatoes-363389 (may not work)