Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Adapted from: Confections of a Foodie Bride
Yield: 2 Servings

Ingredients:
1 Tbsp olive oil
2 chicken breasts
4 Tbsp herb goat cheese
2 Tbsp chopped Kalamata olives packed in oil (5-7 large olives)
1/4 cup rough-chopped sundried tomatoes, (drained if packed in oil)
Salt
Pepper

Preparation:
Preheat oven to 425. Heat olive oil in an oven-safe saute pan over medium-high.

Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through. Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast. Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared. Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through. Top with remaining goat cheese, any remaining chopped olives and tomatoes. Serve.