Mediterranean Stuffed Chicken

• 3 12 ounces goat cheese
• 8 12 ounces sun-dried tomatoes, drained and roughly chopped (reserve 1 tablespoon of the oil)
• 3 fresh thyme sprigs, leaves picked
• 2 large chicken breasts, with skin
• 5 ounces spaghetti
• salt and pepper

1. Preheat the oven to 425F In a bowl, mix together the cheese, 1/2 the sun-dried tomatoes and half the thyme.
2. Season with freshly ground black pepper.
3. Cut a slit in the side of the chicken breasts to make a pocket.
4. Stuff each generously with the cheese mixture, put into a small roasting tin and season.
5. Drizzle over the reserved oil, scatter with more fresh thyme and dot around the remaining tomatoes.
6. Cook for 20-25 minutes, or until cooked through and golden.
7. Meanwhile, cook the spaghetti according to packet instructions.
8. Drain and return to the pan.
9. Lift the chicken and any spilt filling onto serving plates.
10. Stir the roasted tomatoes and pan juices into the spaghetti and toss together.
11. Serve with the chicken.

goat cheese, tomatoes, thyme, chicken breasts, spaghetti, salt

Taken from www.food.com/recipe/mediterranean-stuffed-chicken-414511 (may not work)