Chicken Breasts Stuffed with Herbed Goat Cheese

I like the idea of this better than my execution (overcooked by a minute or two). Also I wonder about the mix of herbs used (basil, tarragon and chives). I think parsley, basil and chives might have made more sense. The recipe suggests serving this with a peach chutney (also in the Union Square Cafe cookbook) but it called for ingredients I didn't have. So, thinking basil, I settled on the tomato chutney in the Gourmet cookbook (p. 905) -- nice chutney and made with canned tomatoes and mostly basic pantry items.