Goat Cheese and Olive Stuffed Chicken Breasts

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Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a recipe from Epicurious Magazine. It was distributed by Scheid Vineyard. Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F. 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.
  2. 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 3/4 of the way through the center. moving knife in a fanning motion to create a picket. Form pocket in remaining breast half in the same manner. Divide filling between pockets and spread evenly with a finger. It might be helpful to close the opening with a toothpick or two. Just remember to remove them when the chicken breasts are served.
  3. In a small heavy ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown chicken, skin side down about 2 minutes.
  4. Turn chicken over and brown other side about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes. Serve.