Goat Cheese and Olive Stuffed Chicken Breasts

1. 1

   Preheat oven to 300 degrees F. Pit and thinly slice olives.

2. 2

   In a small bowl stir together olives, goat cheese, thyme and salt and pepper to taste until combined well.

3. 3

   Pat chicken dry and season with salt and pepper.

4. 4

   To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife 3/4 of the way through the center.

5. 5

   moving knife in a fanning motion to create a picket.

6. 6

   Form pocket in remaining breast half in the same manner.

7. 7

   Divide filling between pockets and spread evenly with a finger.

8. 8

   It might be helpful to close the opening with a toothpick or two.

9. 9

   Just remember to remove them when the chicken breasts are served.

10. 10

    In a small heavy ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown chicken, skin side down about 2 minutes.

11. 11

    Turn chicken over and brown other side about 2 minutes more.

12. 12

    Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.