Goat Cheese And Olive-Stuffed Chicken Breasts

Course : Chicken
Serves: 1
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6 large kalamata or other brine-cured black olives
2 tablespoons soft mild goat cheese
1/2 teaspoon chopped fresh thyme leaves
2 medium boneless chicken breast halves with skin
1 teaspoon vegetable oil

Preparation / Directions:

1. Preheat oven to 300°F. 2. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper. 3. To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger. 4. Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes. Notes: Tried - March 199 at Grandmas. I used sundried tomatoes instead of olives and it was delicious. This would make an excellent company dish as you could prepare ahead, fry and then bake while you are visiting with your guests. Perfect !


Nutritional Information:

40 Calories (kcal); 5g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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