Gluten-Free Cheesy Chicken and mashed potatoes

This recipe is naturally gluten free and cassein (cow dairy) free.

Preheat oven to 350 degrees.

4 skinless, boneless chicken breasts, cut 3/4 of the way through to form a "pocket."
Sprinkle each side with salt, pepper and dried thyme

4 ounces goat cheese, softened
Mix in 1/2 cup chopped sun dried tomatoes (oil drained) - You could substitute roasted red peppers if you prefer
Add 1/2 tsp dried thyme

Mix well, stuff each chicken breast with the cheese mixture.

Heat 2 TB olive oil. Add chicken.

Add 2 cloves of garlic - whole, but kind of smashed to release the juice. (Fish them out later.)

Cook chicken for about 5 minutes on each side.

Move chicken to a baking dish and keep warm/continue cooking in the oven for about 10 minutes.

Deglaze the pan with a cup of chicken stock/broth. Add about a 1/2 cup white wine.

Zest half a lemon into the pan. Add more chicken broth as necessary. Stir in 2 TB fresh chopped Italian flat-leafed parsley.

Pour sauce over chicken.

2 additional ways to serve:

Sautee fresh spinach in chopped garlic and olive oil. Serve chicken over top. Top with sauce.

OR. . .

Boil peeled and chopped Yukon gold potatoes in salted water until soft.
Drain.
Using a hand mixer or potato masher, add in some chicken broth, salt and pepper, until desired consistency.

The chicken and sauce are great over the potatoes, too.