Chicken Breasts Stuffed With Olives and Goat Cheese
- Reviews 5
Ready In: 46 mins
Serves: 4
Ingredients
- 3 ounces fresh goat cheese
- 1 tablespoon milk
- 1 clove garlic, minced
- 1 tablespoon chopped flat leaf parsley
- 1 pinch crumbled dried oregano
- 1 pinch dried chili pepper flakes
- 1 tablespoon chopped kalamata olives or 1 tablespoon other good-quality black olives
- salt & freshly ground black pepper
- 4 boneless skinless chicken breast halves (about 6 oz. each)
- 2 tablespoons olive oil
- 1⁄2 cup dry white wine (or serve with SMOKED CHILE-CILANTRO SAUCE)
ROASTED CHILE-CILANTRO SAUCE
- 2 poblano peppers, Roasted, peeled and seeded
- 1⁄4 cup red onion, coarsely chopped
- 2 tablespoons fresh lime juice
- 3⁄4 cup olive oil
- 1⁄4 cup spinach leaves
- 1⁄4 cup cilantro leaf
- 2 teaspoons 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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