4boneless skinless chicken breastsfresh, not frozen
Goat Cheese Filling
5ounce goat cheese log if possible pull it out of the fridge 20 minutes early to soften
⅓cupsun dried tomatoes, packed in oildrained and chopped
1plump garlic cloveminced
½ tsp salt
1cuppanko bread crumbs
pinch of salt, pepper, & red pepper flakes
Preheat the oven to 350.
Pound the chicken breasts to about ¼ inch thickness with a meat mallet or rolling pin. Set aside.
In a medium bowl mix together all the ingredients for the goat cheese filling. Stir until it is well combined and there are no clumps of goat cheese remaining.
On a foil lined sheet pan lay the pounded chicken breasts out flat. Spread a few spoonfuls of the goat cheese mixture evenly over the flattened chicken breasts. Lightly roll the chicken over the filling, like a burrito, try to keep all the filling inside the chicken roll. Lay the chicken rolls seam side down on the pan. *** This will be messy, but don't worry it will turn out beautifully!
Season the outside of the chicken with a drizzle of olive oil and a sprinkle of salt and pepper.
Place the chicken in the oven for 15 minutes.
Meanwhile, in a small bowl mix together the ingredients for the Crunchy Topping.
Remove the chicken from the oven and top it generously with the panko bread crumb mixture. You want this to be a pile of crunchy topping on each chicken breast.
Carefully place the chicken back in the oven for an additional 10-12 minutes until the topping is golden brown and crispy and the chicken is cooked thru.
Let the chicken rest for 5 minutes before serving.
** When you serve this dish make sure to scrape up all the bread crumbs and filling that spills out during the cooking. Those ooey-gooey-cheesy-crispy-bread bits are the best!!!