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

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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