Sesame Chicken with Roasted Red Pepper Sauce

1/4 C. butter, melted
6 boneless chicken breasts
6 oz goat cheese with herbs
1/2 C sesame seeds
1 tsp. extra virgin olive oil

Roasted Red Pepper Sauce
Roasted red bell peppers (a 7oz jar)
1 clove garlic, chopped fine
1 pkg. stevia
1/4 tsp salt
pinch of cayenne pepper
1 Tbsp sour cream

Heat oven to 425. Spray rectangular pan 13x9x2 with cooking spray. Place melted butter in large, shallow bowl.

Cut a horizontal slit in each chicken breast making a pocket and add the cheese. Dip each breast into the butter and sprinkle both sides with sesame seed. Cook chicken in a skillet with heated oil until brown on both sides. Place chicken breasts in rectangular pan and drizzle with any remaining butter. Bake uncovered 15-20 minutes until chicken is no longer pink in center.

To make the red pepper sauce, place all ingredients except sour cream into a mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat and stir in sour cream.