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