Chicken Breasts Stuffed With Olives and Goat Cheese
- Ready In:
- 46mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 85.04 g fresh goat cheese
- 14.79 ml milk
- 1 clove garlic, minced
- 14.79 ml chopped flat leaf parsley
- 0.25 ml crumbled dried oregano
- 0.25 ml dried chili pepper flakes
- 14.79 ml chopped kalamata olives or 14.79 ml other good-quality black olives
- salt & freshly ground black pepper
- 4 boneless skinless chicken breast halves (about 6 oz. each)
- 29.58 ml olive oil
- 118.29 ml dry white wine (or serve with SMOKED CHILE-CILANTRO SAUCE)
-
ROASTED CHILE-CILANTRO SAUCE
- 2 poblano peppers, Roasted, peeled and seeded
- 59.14 ml red onion, coarsely chopped
- 29.58 ml fresh lime juice
- 177.44 ml olive oil
- 59.14 ml spinach leaves
- 59.14 ml cilantro leaf
- 9.85 ml honey
- salt & freshly ground black pepper
directions
- In a small bowl, mash the goat cheese and milk together until smooth.
- Mix in the garlic, parsley, oregano, and chile flakes.
- Stir in the olives and season with salt and pepper.
- On the thickest side of each breast, cut a deep, 3-inch-long pocket.
- Using your fingers, stuff the goat cheese mixture into each pocket.
- Close by pressing the flesh together, securing with a toothpick if necessary.
- In a large frying pan, heat the oil over medium-high heat.
- Have ready a lid that's too small for the pan but will cover all the breasts.
- 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.
- Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
- 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.
- Drizzle the reduction over the chicken and serve.
- 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.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
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Reviews
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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.
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Made this with half the chicken and all the sauce per Shelly's near-manic review. She's right, the sauce is terrific. I served it with some freshly made French bread for sopping. I'm almost giddy with the possibilities for the leftovers. Oh, the chicken's nice, too. That goat cheese stuffing would be great for filling ravioli. Ouuuuuu - you could serve the pasta with the sauce - oh, my.
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This is an elegant chicken dish with a tangy and robust filling -- definitely fit for company. I simply love its simplicity. But the crowning glory of this chicken dish is the sauce. OMG the sauce. I swear it tastes of guacamole without any avocado in it -- it is amazing that way. I found myself using the leftover sauce in various ways and it worked every single time and I've simply become a slave to the perfection that is this sauce. For example, I would tie my grandma's shoelaces together when she wasn't looking if it would help me get to the sauce before her -- I'm evil that way ;).