Sunny Chicken

4-6 boneless chicken breast

1 package plain goat cheese, sliced into ½” slices

 

Marinate:

2 tablespoons sun-dried tomatoes in oil

1 tablespoon fresh basil or 2 teaspoons dried basil (I used some fresh and some dry)

½ teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lemon juice

2 tablespoons olive oil

 

Puree this all together in a mini food processor or with a hand blender and pour it into a gallon food storage bag or a large bowl.  Add the chicken, seal, and marinate in the refrigerator for several hours; I put it together in the morning and left it all day. Place chicken on a baking pan and bake in a 375-degree oven for 20 minutes or more depending on the size of your chicken breasts. I covered my baking sheet with non-stick foil.  When the chicken temperature reaches 160 remove the chicken from the oven and place a slice of goat cheese on the top of each breast.  Put the chicken back in the oven and bake until the cheese has melted and the chicken reaches 165 degrees.