Heat a cast-iron griddle over medium-high heat until hot.
Cut a small incision into each chicken breast to form a pocket for stuffing. Stuff 1 tablespoon goat cheese 2 tablespoons Roasted Garlic Pesto into each pocket. Season chicken all over with salt and pepper.
Spray griddle with cooking spray. Place chicken on hot griddle and sear on each side for at least 3 minutes and then check for doneness; the temperature should register 165 degrees F when measured with an instant-read thermometer. Meanwhile, warm remaining Roasted Garlic Pesto in the microwave. Pour remaining pesto over breasts and serve.
Roasted Garlic Pesto:
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts
Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.
Yield: 4 servings
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