With a sharp knife, cut a deep slit in the side of each chicken breast to make a pocket (watch video above for “how to” – fast forward to the 2 minute 20 second mark). Set chicken aside.

In a small bowl, mix together the pesto and goats cheese until well combined. Spoon the cheese mixture into the chicken pockets and re-shape the chicken breasts to enclose the filling. Place the chicken on a plate and let chill in fridge for 30 minutes.  Meanwhile, make the vinaigrette.

To make the vinaigrette, pour the olive oil into a blender or food processor, add the chives or green onions and process until smooth. Add tomatoes, lime juice and lime zest; process to the consistency of chunky salsa.  Season with salt and pepper.

Brush the chicken with the olive oil and season with salt and pepper. Grill on a medium hot grill or under the broiler until a meat thermometer inserted into the thickest piece reads 170F/77C – about 5-7 minutes per side.  Remove from heat and let chicken sit at room temperature for 5 minutes to let the juices settle.

Transfer chicken to serving plates, and spoon vinaigrette over top. Serve immediately with a salad or grilled vegetables.

Tip:  The Tomato Vinaigrette also makes a great marinade.|With a sharp knife, cut a deep slit in the side of each chicken breast to make a pocket (watch video above for “how to” – fast forward to the 2 minute 20 second mark). Set chicken aside.

In a small bowl, mix together the pesto and goats cheese until well combined. Spoon the cheese mixture into the chicken pockets and re-shape the chicken breasts to enclose the filling. Place the chicken on a plate and let chill in fridge for 30 minutes.  Meanwhile, make the vinaigrette.

To make the vinaigrette, pour the olive oil into a blender or food processor, add the chives or green onions and process until smooth. Add tomatoes, lime juice and lime zest; process to the consistency of chunky salsa.  Season with salt and pepper.

Brush the chicken with the olive oil and season with salt and pepper. Grill on a medium hot grill or under the broiler until a meat thermometer inserted into the thickest piece reads 170F/77C – about 5-7 minutes per side.  Remove from heat and let chicken sit at room temperature for 5 minutes to let the juices settle.

Transfer chicken to serving plates, and spoon vinaigrette over top. Serve immediately with a salad or grilled vegetables.

Tip:  The Tomato Vinaigrette also makes a great marinade.