This is a recipe from Epicurious Magazine. It was distributed by Scheid Vineyard. Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR
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Units: US | Metric
- 1Preheat 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.
- 2To 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.
- 3In 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.
- 4Turn 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.
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Nutritional Facts for Goat Cheese and Olive Stuffed Chicken Breasts
Serving Size: 1 (174 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 336.2
- Calories from Fat 191
- Total Fat 21.3 g
- Saturated Fat 7.2 g
- Cholesterol 104.0 mg
- Sodium 279.4 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.4 g
- Sugars 0.3 g
- Protein 33.4 g