Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Breasts Stuffed With Olives and Goat Cheese Recipe
    Lost? Site Map

    Chicken Breasts Stuffed With Olives and Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    30 mins

    16 mins

    BonnieZ's Note:

    Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      In a small bowl, mash the goat cheese and milk together until smooth.
    2. 2
      Mix in the garlic, parsley, oregano, and chile flakes.
    3. 3
      Stir in the olives and season with salt and pepper.
    4. 4
      On the thickest side of each breast, cut a deep, 3-inch-long pocket.
    5. 5
      Using your fingers, stuff the goat cheese mixture into each pocket.
    6. 6
      Close by pressing the flesh together, securing with a toothpick if necessary.
    7. 7
      In a large frying pan, heat the oil over medium-high heat.
    8. 8
      Have ready a lid that's too small for the pan but will cover all the breasts.
    9. 9
      Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
    10. 10
      Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
    11. 11
      Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
    12. 12
      Drizzle the reduction over the chicken and serve.
    13. 13
      If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
    14. 14
      While the blender is running, add the oil slowly until emulsified.
    15. 15
      Add the spinach and cilantro and blend until smooth.
    16. 16
      Add the honey and season to taste with salt and pepper.
    17. 17
      Serve at room temperature.

    Ratings & Reviews:

    • on January 29, 2010


      We enjoyed this chicken dish and served it with the roasted chile cilantro sauce. The sauce is very good. It is more like a salsa. However, it was hard to taste the goat cheese once the sauce was on the chicken. This was an easy dish to make and plated well. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2008


      Delicious! Fairly easy to make and the Chile Cilantro Sauce goes perfectly with the taste of the goat cheese. definitely one of my favorte recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2008


      WOW! Now it's my turn to write a near-manic review for this recipe. I made this recipe exact but added additional red-pepper flakes since we like the additional heat. I made the wine syyrup but also served the chicken with this AMAZING SAUCE! My DH called this dish "awesome" and ate 3 servings sopping up all the sauce with slices of rustic loaf. I have extra sauce and would love some ideas on what to do with the remaining sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken Breasts Stuffed With Olives and Goat Cheese

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 696.7
    Calories from Fat 505
    Total Fat 56.1 g
    Saturated Fat 11.4 g
    Cholesterol 85.7 mg
    Sodium 215.6 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 2.2 g
    Sugars 4.2 g
    Protein 33.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites