Chicken Capricorn

Large slices of chicken breast are sandwiched with a mixture of goat cheese, lemon juice, tomato and basil, baked and topped with Alfredo sauce and Provolone.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 6-oz goat cheese
• Juice of one lemon
• Handful fresh basil, finely chopped
• 2 Roma tomatoes, finely chopped
• Garlic salt, to taste
• Pepper, to taste
• 1 jar sun-dried tomato Alfredo sauce
• 4 thin slices Provolone cheese
• Hot, cooked pasta or rice, as desired

Directions:

Preheat oven to 350 degrees. Place chicken breasts on cutting board and carefully cut each horizontally into two thin slices, for a total of 8 pieces; set aside. Soften goat cheese and place in a mixing bowl. Add lemon juice, and 3/4ths of the basil to form a paste. Stir in tomatoes. Divide the goat cheese mixture into four portions; spoon one portion onto each of 4 of the slices of chicken. Top with remaining chicken slices. Add garlic salt and pepper to taste. Spray a baking dish or pan with cooking spray. Bake chicken, uncovered, about 25-30 minutes, until nearly done. Spread some of the Alfredo sauce over chicken; top with Provolone slices. Sprinkle with remaining basil and cook another 10 minutes until done. Serve with pasta, using leftover sauce, or with rice.

Number of Servings: 4

Notes from the Cook: I created this recipe a few years ago at Christmas. It's always a hit.