Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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