Sundried Tomato Goat Cheese Stuffed Chicken

Oh man this was good!! And easy!! You can leave the gravy off and it'll still be delicious. I'll post that recipe separately because it's not just for this chicken. 

This recipe serves two so like anything else, just double, triple etc for more servings. 

I took two chicken breast and butterflied them. All that means is you take a large knife & almost slice the breast in half, then open it and flatten it out. It should look like this:  yes I'm aware of what the one on the right looks like 

*when working with raw meat I use a different cutting board to not contaminate my good wooden one. 

I then combined the goat cheese in a small mixing bowl with the bacon, tomatoes and basil using a large spoon.  

 After that's combined, spread mixture on chicken breast and fold over to close and secure with toothpicks if you need to. The pic below is obviously before I folded them over.

Once they're closed, spray with Pam or olive oil  & sprinkle with the dry seasonings and bake at 350 for about 30 min. Plate and top with gravy if you choose to!  

**Ingredients**

• 2 Chicken breast (butterflied)
• 4 oz softened goat cheese 
• 3-4 sundried tomatoes chopped 
• 3 pieces of bacon cooked crispy then crumbled
• 1 tbsp fresh chopped basil 
• Italian seasoning 
• Garlic powder 
• Onion powder 
• Olive oil or Spray Pam 
• Salt & Pepper 

1. Pat chicken dry with paper towel then butterfly. 
2. Mix goat cheese, tomatoes, bacon & basil in bowl. 
3. Spread cheese mixture into chicken breast. 
4. Fold chicken over and secure with toothpicks. 
5. Spray or wipe top of chicken with oil. 
6. Season with Italian seasoning, garlic & onion powder, salt & pepper. 
7. Bake at 350 for about 30 min. 
8. Plate and top with the onion gravy & serve with sides of your choice. I served this with roasted red potatoes topped with a balsamic reduction. :-)