1. Preheat oven to 375 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray. Using a fork, mix together goat cheese, sun-dried tomatoes, garlic, and pepper in a small bowl.

2. Make a pocket in each chicken breast by cutting a 3-inch-long horizontal slit into the smooth part of the breast on the thickest side. Make slit about 1 1/2 inches deep, taking care not to cut through opposite side or bottom of the breast. Stuff goat cheese mixture into pockets. Use a toothpick, inserted diagonally, to close the pocket.

3. In a large nonstick skillet, heat oil on medium high. Sprinkle chicken with salt. Place stuffed chicken breasts in skillet with the smooth, rounded side down. Cook 5 minutes or until bottoms are golden. Remove chicken from pan and place sauteed side up in prepared baking pan. Bake at 375 degrees F for 14 to 16 minutes or until chicken is cooked through, or interior is 175 degrees F on an instant-read thermometer. Remove toothpicks, slice, and serve immediately.

Source: Hannaford fresh Magazine, July - August 2009