• In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breasts on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 tablespoon of the goat cheese mixture. Place chicken in a container and freeze.

  • In a small freezer-safe container, combine milk, garlic salt, cornstarch and remaining 3 tablespoons chopped tomatoes. Freeze.

  • Thaw chicken and sauce in refrigerator overnight.

  • Heat oven to 350°. In a large oven-proof stainless skillet, heat oil over medium-high heat. Place chicken, skinned-side down, in skillet and cook for 4 minutes. Turn chicken and transfer skillet to oven. Bake at 350° for 20 to 25 minutes or until internal temperature registers 160° on an instant-read thermometer. Remove chicken to a serving platter and keep warm.

  • Whisk the sauce into the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned bits from the bottom of the pan. Stir in chives.

  • Serve chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.

Nutrition Facts

497 calories; 12 g total fat; 50 mg cholesterol; 366 mg sodium. 50 g carbohydrates; 46 g protein;