Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
Trim off any fat or gristly bits from 300 g Chicken breast and then cut a deep pocket into each one. Divide 30 g Soft goats cheese, 60 g Spinach, 1 Garlic clove, 2 tablespoon Fresh basil and 6 Sun-dried tomatoes into the pockets in the chicken and then close it up.
(optional) Make the crust by mixing 4 tablespoon Panko breadcrumbs, 2 tablespoon Fresh parsley and the zest of 1 Lemon. Sprinkle on top of the chicken breasts.
Put the chicken breasts into the oven for 25-30 minutes until cooked through.
Notes
Be careful not to cut all the way through the chicken. You want to just make a pocket to stuff it.
If a lot of the mixture leaks out of the chicken when it is cooked, just leave it to cool a little bit and then stuff it back in.
You can make these up and then freeze them before cooking. Make sure to defrost thoroughly before cooking.
Leftovers are good sliced up and served on a salad.
Make them a little more indulgent by wrapping them in bacon before cooking.
You could wrap these in bacon or Parma ham and it would keep everything more secure, but obviously it the changes the nutritional information.