This is a quick, simple, yet delicious dinner. I tossed my extra goat cheese and pesto with some cooked spaghetti squash for a quick and easy side dish. This chicken is great as is, but if you want a sauce for the top you can mix a few tablespoons each of leftover goat cheese and pesto, thin with a little broth, and spoon that on top of the cooked chicken.
To make this #dinnerdoneby9am you can stuff the chicken in the morning, refrigerate all day, then cook just prior to serving.
-4 chicken breasts, sliced almost all the way across so you have a pocket in the center
-3 Tbsp prepared pesto (store bought or homemade)
-3 Tbsp goat cheese
-salt and pepper
-1 Tbsp olive oil
Mix together pesto and goat cheese, then spread the mixture inside the pocket of each chicken breast. Sprinkle each chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and cook 4 minutes per side. Transfer chicken to the oven and bake at 350 for 15-20 minutes, until cooked through. Cool 5 minutes before serving.
