Goat Cheese-Topped Tarragon Chicken

GOAT CHEESE-TOPPED TARRAGON CHICKEN
Goat cheese is becoming more and more popular, which is good news for our budgets. Many major chain grocery stores are carrying it under their less expensive private labels (store brands). When it's on sale, check the date, then buy a couple of small containers -- unlike many cheeses, it often stays good for months if the package remains sealed.

Ingredients
4 four-ounce trimmed boneless, skinless chicken breasts
olive oil in a sprayer (not store-bought spray that contains propellant)
1 1/4 teaspoons dried tarragon
1/8 teaspoon salt
ground black pepper, to taste
1 ounce goat cheese crumbles (about 1/4 cup)
Directions
Preheat the oven to 350 degrees.

Lightly mist the chicken breasts with olive oil and season evenly all over with the tarragon, salt and pepper.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with olive oil. Add the chicken and cook, turning once, for 1 to 2 minutes per side, or until golden brown on the outsides.

Transfer the skillet to the oven and bake for 4 minutes. Top each breast with one-fourth of the goat cheese. Continue baking for 2 to 3 minutes, or until the cheese is slightly melted, the chicken is no longer pink, and juices run clear.

HOWEVER: I did not cook it in a pan. I just put the oven on 350. Cooked it in stoneware (uncovered) for 30 minutes. Put the cheese on and then let it cook 6 more minutes. It was so juicy and scrumptious. We had fresh steamed broccoli on the side and it was a lovely, healthy, filling meal. Enjoy.