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6 skinless chicken breasts halved.

4 oz soft goat cheese

1 tbs goat milk

1 tsp chopped oregano

1 tsp chopped lemon thyme

3 tbsp chopped olives

2 tbsp olive oil

1/2 cup dry white wine

1/2 cup chicken stock

1 1/2 cups plain goat milk yoghurt.

1/3 cup Dijon mustard

1/2 teasp salt

1 teasp pepper

1 kilo chicken parts

Text Box: 3 large potatoes 4 cloves garlic 1 x 16oz can or homemade chicken broth 2 oz soft goat cheese 2 tbsp margarine or butter 1/2 cup (approx) goat milk Salt and pepper to taste Chopped fresh chives.

Text Box: Peel potatoes and cut into 1 inch cubes. Peel and slice garlic thinly. Heat broth, then add potatoes and garlic. The broth should just cover the potatoes. Cover and cook until potatoes are soft, then partially drain if necessary. Mash with a potato masher. Add cheese and butter and mix well.

Text Box: Add goat milk and reserved broth for desired consistency. Salt and pepper to taste Serve garnished with chopped chives. Serves four.

Text Box: If you are preparing the chicken several hours ahead, cover the pan and refrigerate. If baking right away, leave uncovered. Bake for 45 minutes, or until the chicken pieces are golden brown, the juices run clear and flesh shows no sign of pink at the bone.

Text Box: Position rack in middle of oven Preheat oven to 220c Mix together the yoghurt, mustard, salt and pepper. Spoon into a 7 x 11 inch glass baking dish. Add the chicken parts, turning them to coat with the yoghurt mixture

Text Box: Transfer the chicken to a serving platter. Scrape the curdled yoghurt mixture in the baking pan into a blender; blend until smooth. Pour over chicken. Serve with noodles and a green salad.

Text Box: In a large frying pan, heat oil over medium heat. Have ready a lid too small for pan, but will cover all the breasts. Cook the chicken on one side until golden. Turn the breasts, season with salt & pepper, and set the small lid on top of chicken. Continue to cook until chicken is cooked through (5-8 mins) Transfer chicken to plate and

Text Box: cover with foil. Raise heat to medium high, and pour the wine into the pan. Bring to boil and add chicken stock. Cook until the sauce is reduced to a syrupy— about 1-2 minutes. Drizzle over chicken and serve. Serves 6

Text Box: Mash together the goat cheese and milk. Add the oregano, thyme, and pepper flakes. Mix in olives and season with salt and pepper. On the thickest side of each chicken breast, cut a deep, 3 inch long pocket. Stuff the goat cheese mixture into the pockets. Close by pressing together and skewer with one or two tooth picks.