Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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