Pound chicken breasts with a meat mallet until uniform in thickness and season with salt and pepper. Heat a large, heavy non-stick or cast iron pan over medium high heat.
While the chicken is cooking; in a high powered blender, blend together the cottage cheese, ½ cup of the chicken broth and sun dried tomatoes until smooth.
When chicken is browned, remove it to a plate and add in the garlic, tomato paste, oregano and red pepper flakes and cook for 1-2 minutes, until fragrant and the tomato paste has darkened slightly.
Stir in the cottage cheese mixture and whisk until fully combined. If you find the sauce to be too thick, add in the rest of the chicken broth or a splash more if you need it.