Goat cheese and olive-stuffed chicken breasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Kalamata or other brine-cured black | |
| ; olives | ||
| 2 | ounces | Soft mild goat cheese; (2 tablespoons) |
| 1 | teaspoon | Chopped fresh thyme leaves |
| 4 | Boneless chicken breast halves with skin | |
| 2 | teaspoons | Vegetable oil |
Directions
Preheat oven to 300 degrees. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9397 Converted by MM_Buster v2.0n.