Goat Cheese and Olive-Stuffed Chicken Breasts

4 servings
  • 12 kalamata or other brine-cured black olives
  • 2 ounces soft mild goat cheese (2 tablespoons)
  • 1 teaspoon chopped fresh thyme leaves
  • 4 boneless chicken breast halves with skin
  • 2 teaspoons vegetable oil
  • Preheat oven to 300 degrees. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.

  • 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 three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.

  • Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

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