Categories: low carb protein

Ingredients

• 6 boneless chicken breast halves
• 1/2 cup goat cheese (chevre)
• 1 tsp dried Italian herbs (a mixture, or use just oregano, basil and thyme
• 1 tbl minced fresh Italian parsley
• Salt and pepper, to taste
• 4 tbls. olive oil
• 4 cloves garlic minces
• 1/2 cup finely chopped sun-dried tomatoes (packed in oil but drained)
• 1 cup full-fat plain soymilk

Directions

1. Cut a slit down the side of each chicken breast, creating a pocket.

2. In a small bowl, combine the goat cheese, herbs, and parsley. Put a spoonful of goat cheese inside each chicken breast pocket, dividing the mixture evenly between the 6 chicken breasts. Season the chicken breasts on both sides with salt and pepper.

3. Put a saute pan over medium-high heat. Put the olive-oil in the pan and saute the chicken breasts, facing up until browned. Turn them over and brown the other side, then heat until fully cooked. Remove the chicken breasts and set aside.

4. Add the garlic, tomatoes, and soymilk to the pan. Season with salt and pepper. Scrape all the bits off the bottom of the pan. Bring to a boil and simmer 5 minutes. Spoon the sauce over the chicken

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