Breast of chicken, dried tomatoes and goat cheese

Preparation: 15 min 
Cooking time: 20 min 
Servings: 4 
Ingredients 15 ml (1 tbsp.) canola oil 
15 ml (1 tbsp.) garlic flower 
6 dried in oil, chopped tomatoes 
1 bag spinach (about 4 cups), coarsely chopped 
Salt and pepper 
2 ml (½ teaspoon) dried thyme 
60 ml (¼ Cup) of goat Capriny Herbed cheese or other pulp soft, creamy goat cheese 
60 ml (¼ Cup) cream cheese 
4 boneless chicken demi-poitrines 
375 ml (1 ½ cup) of chicken house or trade stock 
15 ml (1 tbsp.) cider 
10 ml (2 TSP) of Québec prepared mustard 
Preparation Heat oil in a skillet over medium heat. 
Add the flower of garlic and cook for about 30 seconds, the time to release the smell. 
Add sundried tomatoes, spinach, salt, pepper and thyme. 
Cook until spinach fell about 5 minutes. 
Add two cheeses, mix well and remove from heat. 
Cut breasts into two thickness without going to the end. 
Stuff each breast quarter of preparation for cheese and close. 
Season with salt and pepper. 
Heat 1 tbsp (15 ml) oil in a thick bottom pan and cook the breasts, about 6 minutes on each side. 
Reduce the heat if necessary to avoid that they burn. 
Remove from skillet and reserve hot. 
Combine broth, cider and mustard. 
Pour mixture in the Pan and, using a wooden spoon, scratch to take off all meat juices. 
Allow to reduce the sauce approximately 5 minutes. 
Serve with the chicken.