Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes

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1/2 cup goat cheese

1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes

1 tablespoon chopped shallot

1 teaspoon minced garlic

3 or 4 fresh basil leaves, cut in thin strips

4 5-ounce boneless chicken breast halves with skin

Kosher salt and ground black pepper

2 tablespoons olive oil

1/4 cup butter

2 tablespoons lemon juice

Fresh basil leaves, cut in thin strips