Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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