Ingredients

8 ounces soft goat cheese
1/4 cup chopped nicoise olives
1 red pepper, roasted, peeled, seeded and chopped
1 tablespoon fresh finely chopped thyme
Salt and freshly ground pepper
4 large boneless chicken breast, pounded thin
2 tablespoons olive oil

Directions

Preheat grill. Mix together the goat
cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to
taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the
olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to
10 minutes or until golden brown and cooked through.

Ingredients

SMOKED

CHILE-CILANTRO SAUCE

2 poblanos, smoked, 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 leaves
2 teaspoons honey
Salt and freshly ground pepper

Directions

In a blender, 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.