1 (6-oz.) container nonfat, plain Greek yogurt
1 tsp. minced garlic
1/4 cup finely diced sundried tomatoes (packed in olive oil)
1 tbsp. reserved olive oil (from sundried tomato jar)
1/2 tsp. dried thyme
1 (10-oz.) package frozen spinach, thawed and drained
1 oz. goat cheese, crumbled
Salt and pepper
6 chicken breasts
1 tbsp. EVOO
Combine the yogurt, garlic, sundried tomatoes, olive oil and thyme in a medium bowl. Mix well. Squeeze any remaining liquid out of the spinach and crumble into the bowl. Add the goat cheese and combine. Season with salt and pepper, to taste. Set aside.
Flatten the chicken breasts until they are about 1/4-to 1/2-inch thick. Spoon about 1/6 of the mixture onto one chicken breast and fold over, matching the two ends. You can secure with a toothpick, if desired. Repeat for all six chicken breasts.
Heat the extra-virgin olive oil in a medium sauce pan until hot. Season both sides of the chicken with salt and pepper. Saute three chicken breasts at a time, approximately 4 to 6 minutes per side, or until cooked through. Enjoy the deliciousness!