Chicken Breasts with Sundried Tomatoes and Goat's Cheese
Serving Size: 4
Ingredients
4 each boned and skinned chicken breast halves -- about 24 ounces
4 tablespoons dijon mustard
4 tablespoons lemon juice
3 tablespoons chopped assorted fresh herbs
12 each sundried tomatoes
4 ounces goat cheese -- sliced in 4 pieces
Instructions
Place sundried tomatoes in small bowl and cover with boiling water to
reconstitute. Place chicken breasts in a shallow non-aluminum baking pan.
Mix together mustard, lemon juice and herbs and spread over each chicken
breast. Let marinate for 30 minutes. Preheat oven to 375°F. Bake
the chicken for 20 - 25 minutes, or until opaque all the way through.
Drain sun-dried tomatoes and place three on top of each chicken breast.
Top with a slice of cheese and return to oven just to heat tomatoes
through and melt cheese. Serve with a good bread of choice and a green
salad for a light summer meal.
Tarragon, basil, thyme, oregano and parsley make excellent herb combinations or combine your own herbs!