Recipes for the Web

Barrington Software Incorporated

Chicken Breasts Stuffed with Cheese & Olives are Filled with Flavor

Boneless chicken breasts are a great starting point for a dinner that's quick to prepare. But

chicken that's without skin and bones is also chicken that can use a little help in the flavor

department. Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And

it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the

filling in with your fingers, and sauté.

3 oz. fresh goat cheese

1 Tbs. milk

1 clove garlic, minced

1 Tbs. chopped flat-leaf parsley

Pinch crumbled dried oregano

Pinch dried chile flakes

1 Tbs. chopped kalamata or other good-quality black olives

Salt and freshly ground black pepper

4 boneless, skinless chicken breast halves (about 6 oz. each)

2 Tbs. olive oil

1/2 cup dry white wine

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 into each pocket. Close by pressing the flesh together, securing with a

toothpick if necessary.

In a large frying pan, heat the oil over medium-high heat. Have ready a lid that's too small for the

pan but will cover all the breasts. Cook the chicken on one side until golden brown, 5 to 6 min.

Turn the breasts over, season with salt and pepper, and set the small lid on top of them. Continue

to sauté until the chicken is cooked through, about another 10 min.

Transfer the chicken to a warm serving plate. Pour the wine into the pan and cook, scraping up the

flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup. Drizzle the reduction over

the chicken and serve.

FromFine Cooking NO. 26

http://www.cooken.com

info@barringtonsoftware.com