Chicken Breasts Stuffed with Olives & Goat Cheese

Chicken Breasts Stuffed with Olives & Goat Cheese
Photo by Scott Phillips


  • Pinch crumbled dried oregano
  • 3 oz. fresh goat cheese
  • ½ cup dry white wine
  • 1 Tbs. milk
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breast halves (about 6 oz. each)
  • (see "How to bone a chicken breast")
  • + 5 more ingredients
    • 1 Tbs. chopped kalamata or other good-quality black olives
    • 1 Tbs. chopped flat-leaf parsley
    • Salt and freshly ground black pepper
    • Pinch dried chile flakes
    • 2 Tbs. olive oil

In a small bowl, mash the goat cheese and milk together until smooth. Mix in the garlic, parsley, oregano, and chile flakes. Stir in the olives and season with salt and pepper. On the thickest side of each breast, cut a deep, 3-inch-long pocket. Using your fingers, stuff the goat cheese mixture ...

View full recipe at Fine Cooking


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