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Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes


Elegant and easy, these delicious chicken breasts are enhanced by a stuffing of tangy goat cheese and sun-dried tomatoes. As a variation, place a large fresh basil leaf directly on top of the stuffing mixture. To finely chop the pecans, I place them in a plastic storage bag, then lightly crush with a rolling pin—a food processor tends to chop the nuts too finely.

Grated zest of 1 medium orange
4 large sun-dried tomato halves in olive oil, drained
5 ounces mild soft goat cheese, at room temperature
1/4 cup (1/2 stick) butter, at room temperature
1/2 teaspoon hot red pepper flakes
6 boneless chicken bread halves, with skin on
1/4 cup pecan halves, finely chopped (but not too finely)


Preheat the oven to 400° F.

Place the grated zest and sun-dried tomatoes in a food processor and process Until the tomatoes are finely chopped. Add the cheese, butter, and hot red pepper flakes; process until smooth.

Loosen the skin from one side of each chicken breast; spoon equal amounts of the cheese mixture under the the skin, using all but 1 tablespoon of the mixture. Tuck the skin completely over the filling, then form chicken into mound shapes. Place the breasts in a small baking dish, spread the remaining butter mixture over each one, and sprinkle with the chopped pecans, patting to help them adhere. Bake for 30 minutes or just until cooked through.

Serves 3 to 6

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