Chicken Breasts Stuffed With Olives And Goat Cheese

Name: Chicken Breasts Stuffed With Olives And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl, mash the goat cheese and milk together until smooth.
2
Mix in the garlic, parsley, oregano, and chile flakes.
3
Stir in the olives and season with salt and pepper.
4
On the thickest side of each breast, cut a deep, 3-inch-long pocket.
5
Using your fingers, stuff the goat cheese mixture into each pocket.
6
Close by pressing the flesh together, securing with a toothpick if necessary.
7
In a large frying pan, heat the oil over medium-high heat.
8
Have ready a lid that's too small for the pan but will cover all the breasts.
9
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.
10
Continue to saute until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
11
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.
12
Drizzle the reduction over the chicken and serve.
13
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.
14
While the blender is running, add the oil slowly until emulsified.
15
Add the spinach and cilantro and blend until smooth.
16
Add the honey and season to taste with salt and pepper.
17
Serve at room temperature.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 ounces fresh goat cheese, 1 tablespoon milk, 1 clove garlic, minced, 1 tablespoon chopped flat leaf parsley, and more.

Yes, Chicken Breasts Stuffed With Olives And Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!