4 oil packed sun-dried tomatoes 1 shallot, coarsely chopped 1 Tablespoon chopped chives 4 fresh basil leaves 2 teaspoons chopped oregano 1 Tablespoon fresh cracked pepper 4 Tablespoons olive oil 6 ounces goat cheese 4 chicken breasts, with skin and bone Salt Juice of 1 lemon
Directions
Preheat oven to 400 degrees F. Oil a baking dish large enough to hold breasts. Add sun-dried tomatoes, shallot, chives, basil, oregano, pepper and 2 Tablespoons olive oil to a food processor and pulse until blended. Loosen the skin of the chicken breasts and place an equal portion of the sun-dried tomato mixture under each. Place the breasts in the baking dish and rub each with olive oil and sprinkle with salt and pepper. Bake for 45 minutes to an hour, basting with olive oil and lemon juice. Serve immediately.
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