Ingredients
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6
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1
-
1/2
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2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Goat Cheese and Olive Stuffed Chicken Breasts, This is a recipe from Epicurious Magazine It was distributed by Scheid Vineyard Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR, This is a recipe from Epicurious Magazine It was distributed by Scheid Vineyard Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR
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Steps
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1
Done
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Preheat Oven to 300 Degrees F. 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. |
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2
Done
|
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 3/4 of the Way Through the Center. Moving Knife in a Fanning Motion to Create a Picket. Form Pocket in Remaining Breast Half in the Same Manner. Divide Filling Between Pockets and Spread Evenly With a Finger. It Might Be Helpful to Close the Opening With a Toothpick or Two. Just Remember to Remove Them When the Chicken Breasts Are Served. |
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3
Done
|
in a Small Heavy Ovenproof Skillet, Heat Oil Over Moderately High Heat Until Hot but not Smoking and Brown Chicken, Skin Side Down About 2 Minutes. |
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4
Done
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Turn Chicken Over and Brown Other Side About 2 Minutes More. Transfer Skillet to Middle of Oven and Bake Chicken Until Cooked Through, About 15 Minutes. Serve. |
