Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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