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     Title: Stuffed Chicken With Marinated Tomatoes
Categories: Poultry, Cheese, Vegetables, Herbs
     Yield: 4 servings

     4    Chicken breast halves
          - (6 oz ea); boned, skinned
   3/4 c  Italian salad dressing;
          - divided
     4 oz Log fresh goat cheese
   1/4 ts Salt
   1/8 ts Pepper
     2 c  Grape tomatoes; quartered
   1/2 c  Fresh basil; thin sliced

 Cut a pocket horizontally in the thickest part of each
 chicken breast; place chicken in a bowl. Toss with 1/4
 cup dressing; refrigerate, covered, 30 minutes.

 Set oven @ 425 F/218 C.

 Crumble goat cheese; reserve 1/2 cup cheese for serving.
 Divide remaining cheese among chicken pockets; secure
 with toothpicks. Place in a greased 15x10x1-in. pan;
 sprinkle with salt and pepper.

 Roast 20-25 minutes. Toss tomatoes with remaining 1/2
 cup dressing; let stand while chicken is cooking.

 Add basil to tomato mixture; serve over chicken. Top
 with remaining cheese.

 Recipe by Gilda Lester, Millsboro, Delaware

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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