Stuffed Chicken

1 c. goat cheese
1 t dried Italian herbs
1 t fresh parsley
salt
pepper
6 boneless chicken breasts
1/4 c olive oil
4 cloves garlic chopped
1/2 c sun-dried tomatoes chopped
1 c heavy cream

Mix goat cheese, Italian herbs, and parsley; season with salt and pepper.  Make a slit down the side of chicken, creating pockets.  Spoon cheese mixture inside each breast.  Season with salt and pepper.  In a saute pan over medium heat, heat 1/4 c olive oil; cook chicken, turning once, 6 minutes each side.  Remove chicken.  Add garlic, sun-dried tomatoes and cream.  Scrape all bits off bottom of pan.  Bring to a boil; simmer 5 minutes  Spoon sauce over chicken.