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

4 (6 oz ea) boned, skinned
- chicken breast halves
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 Thin sliced fresh basil

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 @ 425ºF/218ºC.

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.

Gilda Lester, Millsboro, Delaware

Makes: 4 servings

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

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