Fancy up your chicken dinner (or lunch) with this easy recipe. Serve with oven-roasted potatoes and asparagus.

Goat cheese and sun dried tomato stuffing

Shopping List:
1 Tablespoon oil (preferably coconut oil)
1/2 Cup onions, chopped
2 Large garlic clove, minced
1/3 Cup sun-dried tomatoes, packed with oil and cut into small pieces
4 Ounces crumbled goat cheese
1/4 Teaspoon dried basil
1/4 Teaspoon  salt
1/4 Teaspoon dried thyme
1/4 Teaspoon dried oregano
4 Skinless, boneless chicken breasts
Fresh ground pepper, to taste

Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in a pan and saute onions and garlic until lightly browned.
3. In a bowl, combine the garlic and onion mixture, sun-dried tomatoes, goat cheese, basil, salt, thyme, and oregano. Mix well.
4. Place chicken breasts in a 13×9 glass dish. Carefully, with a paring knife, cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 1-2 tablespoons of goat cheese mixture into pockets.
5. Brush a light coating of olive oil over the chicken breasts. Season with fresh ground pepper.
6. Bake for 30-40 minutes or until chicken is cooked through.