4 boneless skinless chicken breasts (fresh, not frozen)

Olive oil

Kosher salt and black pepper

Non-stick spray

Goat Cheese Filling:

5 oz goat cheese log (softened)

½ cup mayonnaise

⅓ cup sun dried tomatoes, packed in oil, drained and chopped

1 garlic clove, minced

1 teaspoon dried basil

½ teaspoon kosher salt

Black pepper, to taste

Crunchy Topping:

1 cup panko breadcrumbs

2 tablespoons mayonnaise

1 teaspoon dried basil

Pinch of salt, black pepper, and red pepper flakes

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Preheat oven to 375°F and lightly coat a baking dish with non-stick spray.
Prepare filling by mixing goat cheese, mayonnaise, sun dried tomatoes, garlic, dried basil, kosher salt, and black pepper until smooth.
Season chicken breasts with olive oil, salt, and black pepper.
Cut a slit into the side of each breast to form a pocket and stuff generously with goat cheese filling.
Prepare topping by mixing panko, mayonnaise, dried basil, salt, pepper, and red pepper flakes.
Press breadcrumb topping evenly over each chicken breast.
Place chicken in prepared dish and bake for 25–30 minutes, until cooked through and topping is golden brown.
Let chicken rest for a few minutes before serving.

Add chopped spinach or fresh herbs into the filling for extra flavor.

Mix Parmesan cheese into the panko topping for more crunch.

Swap goat cheese with cream cheese or ricotta for a milder flavor.

Use Greek yogurt instead of mayonnaise for a lighter option.

Bake uncovered to keep the panko topping crispy.