Chicken Breasts Stuffed with Olives & Goat Cheese

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


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

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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