Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce
Photo by Scott Phillips

Ingredients

  • 2 Tbs. lower-salt chicken broth
  • 1-½ tsp. minced fresh rosemary
  • 2 tsp. finely grated lemon zest (from 1 large lemon)
  • 2 Tbs. coarsely chopped pitted Kalamata olives
  • 4 boneless, skinless chicken breast halves (about 1-½ lb. total)
  • Kosher salt and freshly ground black pepper
  • 1-½ Tbs. balsamic vinegar
  • + 5 more ingredients
    • 3 Tbs. minced shallots
    • 4 oz. fresh goat cheese
    • 1 Tbs. extra-virgin olive oil
    • 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
    • 2-¼ oz. (½ cup) all-purpose flour

With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper total. In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and ros...

View full recipe at Fine Cooking

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