Chicken with dill sauce

Ingredients: 140g chicken breast, 50 g fennel, goat cheese 50 g, 100 g yoghurt
chives, clove garlic, thyme, salt.

Preparation: Clean the meat, wash and drain, then season lightly with salt and thyme sprigs. Cut a "pocket" for the stuffing. Tuber fennel cut into thin chips. Lightly season with salt, add a few sprigs of thyme and grated goat cheese, all mixed. Fill pocket with stuffing, fasten with a toothpick, steam cook about 20-25 minutes. With garlic and chive yogurt sauce to prepare. After cooking, remove the toothpick from the meat and cut into his chest at an angle, place on plate and pour sauce.