Goat Cheese Stuffed Chicken Breast with Angel Hair Pasta

Since I am going back and posting recipe that I have made over the years I can see the month and year I first made the recipe and any notes I jotted down...made this one 6/97...my 13 year old was four months old, and it was two towns and about seven kitchens ago!

3 ounces, room temp goat cheese

1/2 cup chopped, fresh basil

salt and pepper

4 boneless, skinless chicken breast, flattened slightly

8 whole basil leaves

8 ounces of cooked angel hair pasta

Tomato-Basil Sauce

Stir together goat cheese, chopped basil, and salt and pepper. Lay out the chicken breast on a piece of wax paper...place two whole basil leaves on each breast...top with a fourth of the goat cheese mixture. Roll up and secure with a toothpick if necessary. Place seam side down in an 8x8 pan sprayed with PAM. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes and slice...toss the pasta with the tomato sauce and top with the chicken breast slices.

Tomato-Basil Sauce

1 small yellow onion, chopped

5 cloves of chopped garlic

2 tablespoons of olive oil

1 cup red wine (whoohoo...you can have the rest!)

salt and pepper

2 (28 oz) cans of crushed tomatoes (use diced if you like a chunkier sauce)

1/2 cup shredded fresh basil leaves

Heat the oil in a large pot and saute the onions and garlic until tender...add the wine, salt, and pepper. Add the tomatoes, reduce the heat and let it simmer for 30 minutes...stir in the shredded basil.