Chicken Breasts With Goat Cheese

Source: Lucy Waverman's Fast & Fresh Cookbook

makes 4

CHICKEN and FILLING
4 single boneless chicken breasts
4oz, 125g goat cheese
1/3cup sun-dried tomatoes, finely chopped
2 tbsp olive oil
1 garlic clove, minced
2 tbsp finely chopped fresh basil
pinch of cayenne pepper
salt and pepper to taste

MARINADE
2 tbsp olive oil
1 tbsp finely chopped fresh basil
1 tbsp lemon juice
1 garlic clove, minced

• Lay chicken breasts flat. Cut a pocket in each (keep the knife parallel to the cutting board surface). Try to make the pocket as large as possible (say 0.5" clearance on edges).
   
• In a small bowl, mix together:
  • goat cheese
  • sun-dried tomatoes
  • 2tbsp oil
  • 1 clove garlic
  • 2 tbsp basil
  • cayenne
  • salt and pepper

  Taste and adjust 
   

• Stuff filling into pockets. Flatten the breasts with your hand to pack and seal the pocket. Don't let it overflow.
   
• Mix the marinade ingredients. Pour over chicken breasts. Marinate for 15 minutes.
   
• Place chicken on a broiler pans and broil 5 to 6 minutes on each side.
  

Very tasty! Filling and marinade can be made ahead. When buying chicken breasts, look for nicely formed ones, so that a good pocket can be cut.

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