2 Large Boneless Skinless Chicken Breasts, cut in half
8 Ounces Herbed Goat Cheese
3 Stalks Green Onions, Diced
1 Cup Shredded Spinach
1 Tablespoon Olive Oil
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Take one of the chicken breast halves and, using a sharp small knife, cut a pocket in the middle layer of the breast, making sure not to cut through to the outer layers. Repeat this process with all of the breast halves.
Stuff each breast with the spinach mixture, and place them on a well-greased casserole pan. Spread the leftover spinach mixture on top of the chicken breasts and then cover the casserole pan with either a glass lid or tin foil.
Bake for 45 minutes to an hour, or until the chicken reaches a temperature of at least 170 degrees Fahrenheit.