Goat Cheese And Olive-Stuffed Chicken Breasts

Recipe Ingredients

12		Kalamata, or other
		Brine-cured black olives
2 oz	56g	Soft mild goat cheese - (2 tbspns)
1 teaspoon	5ml	Chopped fresh thyme leaves
4		Boneless chicken breast halves - with skin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Vegetable oil

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9397) - from the TV FOOD - NETWORK

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