Here is an amazingly flavorful chicken recipe from my friend Ashley. We loved the freshness of the basil with the sweet sun dried tomato and the tang of the creamy goat cheese. This is the perfect upscale weeknight dinner!

Pesto and Goat Cheese Stuffed Chicken
adapted from a recipe by Ashley of HauteCakes

4 chicken breasts, pounded to about 1/4-inch thin
1/2 cup sun dried tomato pesto (you can buy this at the grocery store or make your own)
1 large clove of garlic, minced
7-8 large fresh basil leaves
About 2 ounces of goat cheese
Salt and pepper to taste

Preheat your oven to 350 degrees. In a blender or food processor, blend the pesto, basil leaves, garlic, and goat cheese, just until combined. Spread the mixture over each chicken breast, and roll it up, securing with toothpicks. Sprinkle with salt and pepper to taste.

Bake, uncovered, for about 45-60 minutes, or until chicken is cooked through. Remove the toothpicks and serve hot with your favorite veggies.