Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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