Goat Cheese and Olive Stuffed Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a recipe from Epicurious Magazine. It was distributed by Scheid Vineyard. Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR Ingredients:
6 kalamata olives, pitted |
1 ounce soft mild goat cheese, about 2 tablespoons |
1/2 teaspoon thyme leaves, chopped |
2 boneless chicken breasts, with skin |
1 teaspoon vegetable oil |
Directions:
1. Preheat oven to 300 degrees F. 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.
2. 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. moving knife in a fanning motion to create a picket. Form pocket in remaining breast half in the same manner. Divide filling between pockets and spread evenly with a finger. It might be helpful to close the opening with a toothpick or two. Just remember to remove them when the chicken breasts are served.
3. 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.
4. Turn chicken over and brown other side about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes. Serve.
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