Servings: 4 servings

4 (4 oz) trimmed boneless, skinless chicken breasts 4 (4 oz) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer (not store-bought spray that contains propellant) Olive oil in a sprayer (not store-bought spray that contains propellant)
1¼ tsp. dried tarragon 1¼ tsp. dried tarragon
⅛ tsp. salt, or more to taste ⅛ tsp. salt, or more to taste
Ground black pepper, to taste Ground black pepper, to taste
1 oz. (about ¼ cup) goat cheese crumbles 1 oz. (about ¼ cup) goat cheese crumbles

Preheat oven to 350 degrees F
Lightly mist the chicken breasts with olive oil and season evenly all over with the tarragon, salt, and pepper.
Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with olive oil. Add the chicken and cook, turning once, for 1 to 2 minutes per side or until golden brown on the outsides. Transfer the skillet to the oven and bake for 4 minutes. Top each breast with one-fourth of the goat cheese. Continue baking for 2 to 3 minutes, or until the cheese is slightly melted, the chicken is no longer pink, and juices run clear.

146 calories, 28 G protein, trace carbohydrates, 3 g fat (1 g saturated), 69 mg cholesterol, trace fiber, 173 mg sodium  146 calories, 28 G protein, trace carbohydrates, 3 g fat (1 g saturated), 69 mg cholesterol, trace fiber, 173 mg sodium