Chicken Breasts with Goat Cheese, Basil and Sundried Tomatoes

Mmmmmm...this is delish! I adapted these from a Barefoot Contessa Recipe. Hers use boneless chicken breasts without the sundried tomatoes. I've tried them both ways and of course I like my way better...as if there were any doubt!!! HA!

2 Bone in Chicken Breasts, skin on
4 Slices of Goat Cheese (from a 4 oz log that you sliced)
2 Basil Leaves, chopped
4 Sundried Tomatoes
Salt, Pepper, and Olive Oil

Preheat the oven to 375. On a baking sheet, place the two chicken breasts bone side down. With a knife, cut a pocket into each piece of chicken. Pull back the chicken and skin and place two pieces of goat cheese and sundried tomatoes in the pocket. Sprinkle some of the chopped basil over the cheese and tomatoes; pull the chicken and skin back over the pocket. Do this for each chicken breast. Drizzle olive oil on each of the chicken breasts. Rub the oil in and then sprinkle with salt, pepper, and the remaining chopped basil. Bake in the oven for 45 minutes. I'm a freak about chicken and it must be well done. If you aren't as weird as I am, you can
cook it for 35-40 minutes and it will be just fine. When chicken is done, remove from the oven and let it rest for a few minutes before serving. You can serve this with so many other items; roast potatoes, risotto, roasted veggies, etc. It's really versatile and easy. It can also be doubled if you want to feed more than two people. It's easy enough to fix for dinner during the week, but nice enough if you want to serve it to guests. You can also use goat cheese with herbs, and omit the basil. Or, leave out the sundried tomatoes and use plain goat cheese and a different herb. The possibilities are numerous.

Have a great evening, everyone. It snowed quite a bit in Ennis today, but nothing stuck. Safe travels in the morning....you know all of the idiots will be on the road :)