Ingredients

Chicken

• 4 boneless skinless chicken breasts, pounded thin
• 1 tsp kosher salt, divided
• 1 tsp cracked black pepper
• 3 tbsp goat cheese
• 4 sundried tomatoes, divded
• 8 large basil leaves, torn
• 1 tbsp lemon zest
• 1 tbsp extra virgin olive oil

Sauce

• 1 tbsp extra virgin olive oil
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 tsp fresh thyme, minced
• 1/4 cup dry white wine
• 2 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 tbsp all purpose flour
• 1 tbsp butter
• salt and pepper

To prepare the chicken assemble the salt and pepper, goat cheese, tomatoes, basil and lemon zest in an assembly line.

Starting with one chicken breast at at time sprinkle with salt and pepper and dot with 2 tsp of goat cheese.

Top with one tomato, diced.

Two large basil leaves (torn).

And finish off with a few sprinkles of lemon zest.

Tightly roll the chicken and wrap with plastic wrap. Place in the fridge for 30 minutes to an hour.

To prepare the sauce heat one tablespoon of olive oil in a large dutch oven.

Sear the chicken on both sides until nice and golden brown.

**Tip: if the chicken is sticking to the pan it’s not ready to be turned. Remove the chicken from the pan and cover with foil. Set aside.

Heat the remaining tablespoon of olive oil and saute the shallots until tender.

Add the garlic and thyme and saute until fragrant. Add the white wine and slightly reduce, stir in the chicken broth.

Whisk together the flour and lemon juice and add to the pan. Bring to a boil and simmer on medium low until the sauce has reduced and is slightly thickened. Add the chicken back to the pan and cook, covered, for 7-8 minutes until chicken is cooked through.

Remove the chicken from the pan and slice. Melt the butter and season the sauce with salt and pepper to taste. Drizzle over the chicken.

I served the chicken with a mixed green salad with goat cheese, raspberries, sundried tomatoes, walnuts and lite balsamic vinaigrette.

Bon Appetit!