Olive Garden Stuffed Chicken with Marinated Tomatoes Recipe

I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE

 4 boneless skinless chicken breast halves (6 ounces each)
 ¾ cup Italian salad dressing, divided
 1 log (4 ounces) fresh goat cheese
 ¼ tsp salt
 ⅛ tsp pepper
 2 cups grape tomatoes, quartered
 ½ cup thinly sliced fresh basil

1

Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.

2

Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.

3

Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.

4

Add basil to tomato mixture; serve over chicken. Top with remaining cheese.