Recipe courtesy of G. Garvin, from his new book Dining In


1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tbls chopped shallot
1 tsp minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tbls olive oil
1/4 cup butter
2 tbls lemon juice
Fresh basil leaves, cut in thin strips


1. Preheat oven to 375º F. In a medium bowl mix goat cheese, tomatoes, shallot, garlic, can the 3 to 4 leaves of basil.

2. Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit fo forma pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.

3. Heat oil in large ovenproof skillet over high heat. Add chicken, skin side down; cook for 2 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170º F), about 10 minutes.

4. Meanwhile, in a heavy small saucepan melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

Serves 4