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