Chicken Breasts Stuffed with Goat Cheese
4 boneless chicken breasts
6-8 oz of goat cheese
Seasoned all purpose flour
Slivered sun dried tomatoes
Sliced calamata olives
Chopped Italian parsley
Fresh thyme leaves
2 shallots- chopped
2 garlic cloves-thinly sliced
1 cup of chicken broth
1 cup of dry white wine
Salt and pepper
Slit the chicken breasts open and using a meat pounder,
pound the breasts evenly. Then season with salt and pepper.
Roll the goat cheese by hand into a log (about 2 oz per log) and place the log onto each of the chicken breasts. Then roll the chicken breasts closed.
Then dredge each of the rolled chicken breasts into the bowl of seasoned flour.
In a saute pan put 1Tbls of butter 4Tbls of olive oil, heat until hot,then place the chicken breasts in the pan (seam side up). Brown the chicken on all sides until golden brown. Then remove the breast from the saute pan and place in casserol dish that has been coated with olive oil.
Set the breast aside until the sauce is ready.
Set the saute pan aside to prepare for the pan sauce.
Now in the same saute pan that you browned the chicken,you can brown the shallots,garlic and thyme leaves, in 1Tbl of butter.
Be sure to scoop up all the brown bits from your chicken. Deglaze your saute pan with the white wine,cook for a few minutes and simmer. Then add the chicken broth and reduce until the sauce thickens.
Now pour the sauce over the chicken and top with the calamata olives,chopped parsley and season with black pepper and sea salt.
Bake at 350 degrees for about 20 minutes.
Then serve over sauteed spinach or rice.
Last updated by Ellen Esposito Jun 7, 2009.