Preheat your oven to 200°C (392°F) and gather all your ingredients and tools.
Lay each chicken breast flat on a cutting board and insert the sharp paring knife into the thick side, slicing horizontally to create a pocket without cutting all the way through.
In a mixing bowl, combine the goat cheese, chopped sun-dried tomatoes, and sliced basil until well mixed and fragrant.
Stuff each chicken pocket generously with the cheese mixture, pressing gently to pack the filling inside.
Secure each stuffed chicken breast with toothpicks or kitchen twine to prevent the filling from leaking out during cooking.
Heat the olive oil in a skillet over medium-high heat until it shimmers and begins to ripple, then carefully place the chicken breasts in the pan.
Sear the chicken for about 3-4 minutes per side, until golden brown and fragrant, listening for a gentle sizzle and watching for a rich color development.
Transfer the seared chicken breasts to a baking dish and place in the preheated oven to finish cooking.
Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the filling is bubbling slightly at the edges.
Remove the chicken from the oven, carefully take out the toothpicks or twine, and let it rest for a few minutes to settle the juices.
Slice the chicken if desired, and serve hot, enjoying the tender meat and flavorful, melty filling that oozes out with each cut.
