Goat Cheese Stuffed Chicken Breasts with Broiled Peaches

Using a long thin knife, cut a slit in the side of each breast to form a pocket about 1 1/2" deep and 3" long.

With a fork, mash together the goat cheese and herbs. Season with salt and pepper.

Stuff each chicken breast with a quarter of the goat cheese mixture. If necessary, you can hold the pocket together with a tootpick.
Refrigerate for 2 hours.

Heat up a couple of tablespoons of vegetable oil in large saute pan. Place the chicken breasts in the pan skin side down.

Fry until golden brown, about 5-6 minutes. Turn the chicken over and cook until flesh is firm and cooked through, about 5 minutes.

Heat up the broil of your oven.

Place the peach halves cut side up in a casserole dish. Sprinkle each half with a little sugar. Place under broiler and cook until sugar turns a caramel color.

Places peaches on a plate with the chicken. Serve with rice if you like.