Goat Cheese Stuffed Chicken Breast

The chicken breasts are stuffed and pan seared. It is served with a balsamic butter sauce. Goes great with garlicy sauteed spinach.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts (1 1/2 lbs total)
•  kosher salt
•  fresh ground black pepper
• 4  ounces  goat cheese
• 2  tablespoons kalamata olives, pitted and coarsely chopped
• 2  teaspoons lemon peel, finely grated (from 1 lemon)
• 1 1⁄2 teaspoons fresh rosemary, minced
• 2 1⁄4 ounces all-purpose flour (1/2 cup)
• 3  ounces unsalted butter (6 tbsp)
• 1  tablespoon extra virgin olive oil
• 3  tablespoons shallots, minced
• 1 1⁄2 tablespoons  balsamic vinegar
• 2  tablespoons chicken broth

Directions

1. Use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
2. In a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
3. Placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
4. Heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
5. Meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
6. Remove the toothpicks and serve the chicken drizzled with the sauce.