by Megan Winfrey

Raise your hand if you secretly (or not so secretly) love those "Tasty" videos on Facebook? You know, the ones where the camera is set perfectly above a cutting board or stove top and you can watch, mesmerized, as a pair of hands act out each step of a recipe. Yeah, you know. While I thoroughly enjoy watching these little recipe shorts, I've never actually made one of the recipes. This is a loose version of one that I threw together - but with a certain video clearly in mind. I'm sure you'll know the one I'm talking about, I saw it shared in my news feed at least 5 times!

Goat Cheese & Basil Baked Chicken with Heirloom Tomato

• 2 boneless, skinless chicken breasts
• 6 large basil leaves
• 1/2 cup goat cheese
• 1 large heirloom tomato
• 1 cup mozzarella cheese, shredded
• salt and pepper
• olive oil

Preheat oven to 350ºF. Using a sharp knife, cut a pocket into the middle of each chicken breast. Don't butterfly the breast, just open up the center, like a canoe. Split the goat cheese evenly between each breast, spreading it throughout the cavity. Add the basil leaves to the opening, 3 leaves per breast.  Close the opening in the chicken, gently pressing it shut using the goat cheese as glue.  Drizzle each breast with olive oil, then sprinkle liberally with salt and pepper.

Place the chicken in an oiled baking dish and top with one thick slice of tomato. Bake, uncovered, for 30-35 minutes.  Remove from the oven, top each breast with mozzarella cheese, then broil on high for another 5 minutes or until the cheese begins to brown.

I served this dish with garlic sautéed spinach and lemon wedges. Enjoy!