Goat Cheese and Sundried Tomato-Stuffed Chicken

It’s a little hard for me to think about food right now, as I feel I’m about to explode in a firey cloud of butter chicken and naan bread since I just had lunch at an all-I-can-eat-what-a-dangerous-concept Indian restaurant, but I felt like writing another entry before I got down to work on another essay for school.  It’s not that I haven’t been cooking, I just haven’t had any time to write out any of my recipes, what with the papers and marking I have to get done before the end of the semester. I got a little creative last week and came up with a really nice goat cheese and sundried tomato-stuffed chicken breast, which turned out great. If anybody tries it, be sure to let me know how it turned out!

Ingredients

4 boneless, skinless chicken breasts

½ cup olive oil

1 tbsp Italian seasoning

2 tsps balsamic vinegar

2 or 3 garlic cloves

½ cup goat cheese

¼ cup finely diced sundried tomatoes

salt and pepper

Directions

1.     Marinate the chicken in garlic, olive oil, balsamic vinegar, and Italian seasoning. I only left it for a few hours, but you can let it go overnight if you have the time.

2.     Preheat your oven to 400 degrees. Also, rehydrate your tomatoes unless they’re packed in oil or some other liquid.

3.     Remove the chicken and with a sharp knife cut a pocket in the breast for the stuffing. I do this by placing it on the cutting board and lightly holding it in place with my left hand, then taking a small knife and starting about a centimeter or so from the top, cutting down until you’re about the same distance from the bottom. Cut in a little bit deep so you have a nice big pocket for the stuffing.

4.     Combine the cheese and sundried tomatoes, then push the mixture into the pocket you just cut in the chicken breast.

5.     Bake for 20-25 minutes, or until the juices run clear from the thickest part of the breast.