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Coat a large nonstick skillet with cooking spray; heat over medium heat. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking.
Meanwhile, finely chop the roasted red peppers and cherries. In a bowl stir together roasted peppers, cherries, the remaining 1/8 teaspoon salt, and, if desired, cayenne pepper.
Transfer chicken to four serving plates. Spoon pepper-cherry mixture over chicken. Sprinkle with goat cheese and chives.