Ingredients
- 4 oz Fresh goat cheese
- 1 tbsp Whole milk
- 2 Garlic cloves, minced
- 1 tbsp Chopped fresh flat-leaf parsley
- 1 tsp Chopped fresh oregano
- 1 tsp Chopped fresh thyme
- Pinch Red pepper flakes
- 2 tbsp Chopped imported black olives, such as kalamata or niçoise
- To Taste Salt and freshly ground black pepper
- 6 6-oz Boneless, skinless chicken breast halves
- 2 tbsp Extra -virgin olive oil
- 1/2 cup White wine, such as Sauvignon Blanc
- 1/2 cup Chicken stock
Chicken Breast Stuffed with Goat Cheese and Olives
Meal: Dinner
Cuisine: Italian
Ingredient: Chicken
Season: Fall
Contributor: Joanne Weir
Directions
Serves 6
- In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and season to taste with salt and pepper.
- On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.
- In a covered deep skillet, heat the oil over medium heat. Have ready a lid that is too small for the pan, but will cover all the breasts. Cook the chicken on 1 side until golden brown, 4-5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4-5 minutes more.
- Transfer the chicken to a warm serving platter. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about 1/2, 1-2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute.
- Drizzle the reduction over the chicken and serve.
Recipes from Joanne Weir's Wine Country Cooking (Ten Speed Press, 2008)
Anolon is a proud sponsor of Joanne Weir's Cooking Class, airing on public stations nationwide. www.joanneweir.com
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