- Servings: 4
|4||Skinless, boneless chicken breast halves|
|1× 6-oz||Goat Cheese|
|Juice of One Lemon|
|Handful Fresh Basil, finely chopped|
|2||Roma Tomatoes, finely chopped|
|Garlic Salt, to taste|
|Pepper, to taste|
|1 jar||Sun-dried Tomato Alfredo Sauce|
|4||Thin Slices Provolone Cheese|
|Hot, cooked pasta or rice, as desired|
Preheat oven to 350 degrees. Place chicken breasts on cutting board and carefully cut each horizontally into two thin slices, for a total of 8 pieces; set aside. Soften goat cheese and place in a mixing bowl. Add lemon juice, and 3/4ths of the basil to form a paste. Stir in tomatoes. Divide the goat cheese mixture into four portions; spoon one portion onto each of 4 of the slices of chicken. Top with remaining chicken slices. Add garlic salt and pepper to taste.
Spray a baking dish or pan with cooking spray. Bake chicken, uncovered, about 25-30 minutes, until nearly done. Spread some of the Alfredo sauce over chicken; top with Provolone slices. Sprinkle with remaining basil and cook another 10 minutes until done. Serve with pasta, using leftover sauce, or with rice.
I created this recipe a few years ago at Christmas. It's always a hit.