Chevre and Pesto Stuffed Chicken Breasts

Make these for an elegant dinner time entree. Serve with 3 Rice Pilaf and Sugar Snap Peas with Mint. 4 ounces chevre cheese 6 ounces basil pesto 4 whole skinless boneless chicken breast halves 1/2 teaspoon garlic powder, to taste fresh ground pepper to taste Preheat oven to 400°F. In a small bowl stir together pesto, goat cheese, and pepper to taste until well combined. Pat chicken dry and season with garlic powder, salt and pepper. Form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breasts in the same manner. Divide filling between pockets and spread evenly with a finger. Close pocket and pinch edges to seal a bit. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, about 3 minutes. Turn chicken over and brown about 3 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 7 minutes.