Cut a pocket in the thick portion of 4 boneless, skinless chicken breasts.  Finely chop 2 sun dried tomatoes and stir into 1/4 cup chevre along with a crushed garlic clove.  Stuff into chicken breast.  Sauté, covered, in 1 tbsp. oil in a large frying pan for 12 min. turning once.

For a variation, try one of the following fillings:

Grated Parmesan cheese and snipped chives.

Cold garlic butter and slice whole green onions.

Sliced prosciutto and Swiss cheese or Dijon mustard.

Herbed cream cheese.