Chicken Stuffed with Goat Cheese

• 4 ounces goat (chevre) cheese
• 24 ounces chicken breast halves, boneless, skinless 4 breasts, pounded to 1/4 inch thickness
• 1 tablespoon basil chopped fresh
• 1/2 teaspoon thyme chopped fresh
• 1 tablespoon sundried tomatoes minced, soaked in hot water, drained
• 1 teaspoon olive oil
• 1 x egg whites beaten
• 1/2 cup cracker crumbs seasoned with 1/2 tsp dried basil
• 1 1/4 cups Red Bell Pepper Sauce, prepared (click to view recipe)
• 1 x nonstick cooking spray
• 1 x basil for garnish
• 1 x parsley leaves for garnish

1. In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
2. Divide into four equal portions and form into small logs.
3. Season each chicken breast with salt and pepper on both sides.
4. Place cheese log on each flattened chicken breast and roll chicken around cheese.
5. Dip each roll in egg white and roll in seasoned crumbs.
6. Place seam-side down in baking dish with lid; cover.
7. Bake in preheated 350F (180C) F oven 20 minutes.
8. Uncover and spray chicken with olive oil flavored nonstick cooking spray.
9. Increase oven temperature to 450F (230C) and bake additional 10 minutes.
10. To serve: Cut each chicken breast into four slices and spoon red pepper sauce over top.
11. Garnish with basil or parsley.

goat, chicken, basil, thyme, tomatoes, olive oil, egg whites, cracker crumbs, red bell pepper sauce, nonstick cooking spray, basil, parsley

Taken from recipeland.com/recipe/v/chicken-stuffed-goat-cheese-45337 (may not work)