Ingredients
4 boneless skinless chicken breast halves (6 ounces each)3/4 cup Italian salad dressing, divided 1 log (4 ounces) fresh goat cheese1/4 teaspoon salt1/8 teaspoon pepper2 cups grape tomatoes, quartered1/2 cup thinly sliced fresh basil
Preparation
Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.
Preheat oven to 425°. 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 until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.
Add basil to tomato mixture; serve over chicken. Top with remaining cheese.
