Chicken Breasts Stuffed With Olives and Goat Cheese

Recipe by BonnieZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 46mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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