Goat Cheese & Sun Dried Tomato Stuffed Chicken

Ingredients:

2 Boneless, Skinless Chicken Breasts

1/4 Cup Goat Cheese

1/4 Cup Shredded Parmesan,

1/4 Cup Sun Dried Tomatoes in oil, chopped

Fresh Herbs (Chives, Parsley, Thyme & Basil) Chopped.

1/4 Cup Flour

Kosher Salt

Olive Oil

1 Lemon

Directions

1. Preheat oven to 400

2. Place cheeses, sun dried tomatoes and herbs into a bowl. Mix well until its an even consistency.

3. Place your filling into a plastic bag and move to the bottom corner to create a make shift piping bag. Use scissors to cut off the tip of the bag. You can use a piping bag if you have one on hand!

4. Prepare your chicken breasts. Use a small pearing knife and create a pocket starting at the end of the chicken breast. Stick the knife in longways carefully creating a hold down the center, you do not want to cut through the chicken just create a hole for the filling.

5. Take the piping bag of filling and start filling one chicken breast, use half of filling. Repeat on second chicken breast.

6. Place chicken on a separate plate and season both sides with kosher salt.

7. Place your flour in a bowl or plate, lightly season with salt. Dip the chicken in the flour and generously coat on both sides. Set aside.

8. Heat a Skillet over medium heat with 1-2 tbsp. of olive oil. Once the pan is hot, begin to sear the chicken breast. This is only to get color, it will finish cooking in the oven.

9. Sear each side 3-4 minutes until cispy and golden brown. Turn off heat. Slice your lemon in half and put face down into the pan.

10. Place pan directly into oven and finish cooking for 10 minutes. Let chicken rest for an additional 10 minutes on a cutting board. (If you have extra large chicken breasts, you may need to cook them for 15 minutes.

11. Squeeze roasted lemons on top of chicken. Serve.