Preheat your oven to 200°C (390°F) and gather all your ingredients and tools. Place a sharp knife nearby for slicing and a skillet for searing.
Use the knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. You should see a flap that can be opened like a book.
In a small bowl, mix the goat cheese with chopped sun-dried tomatoes, fresh basil, and lemon zest until well combined. This filling will be creamy and fragrant.
Stuff each chicken pocket generously with the goat cheese mixture, pressing in to fill evenly. Secure the opening with toothpicks or kitchen twine to keep the filling inside.
Heat a skillet over medium-high heat and add a splash of olive oil. Once shimmering, place the stuffed chicken breasts in the pan, seam side down, and sear for about 3-4 minutes until golden brown.
Flip the chicken breasts and sear the other side for another 3-4 minutes, watching for a nice browned crust. The kitchen should smell fragrant and inviting.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and makes slicing easier.
Carefully remove the toothpicks or twine and slice the chicken breasts into thick, juicy slices. The filling should be visible and slightly melted.
Serve hot, garnished with extra basil or a drizzle of balsamic glaze if desired. Enjoy the vibrant flavors and tender texture of this elegant dish.
