Chicken Breasts Stuffed with Olives & Goat Cheese

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


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