Step 1

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Then, in a resealable plastic bag, crush crackers; add butter, mix, and set aside.

Step 2

In a blender or food processor, combine sun-dried tomatoes, oil, parsley, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until tomatoes are finely chopped.

Step 3

Place chicken breasts on a flat surface; open them up like a book then lightly sprinkle both sides with additional salt and pepper. Place one piece of goat cheese on one half of each chicken breast and top each with a basil leaf. Evenly spoon one tablespoon of the sun-dried tomato mixture over each basil leaf.

Step 4

Fold over top half of each chicken breast; carefully place stuffed breasts in baking dish. Spoon remaining sun-dried tomato mixture evenly over chicken and sprinkle with cracker topping. Bake 25 to 30 minutes, or until chicken is cooked through and no pink remains.