Ingredients Jump to Instructions ↓

  1. 12 Kalamata, or other

  2. Brine-cured black olives

  3. 2 oz 56g Soft mild goat cheese - (2 tbspns)

  4. 1 teaspoon 5ml Chopped fresh thyme leaves

  5. 4 Boneless chicken breast halves - with skin

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 teaspoons 10ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.


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