Goat Cheese-&-Olive-Stuffed Chicken Breasts

6 Reviews
From: EatingWell Magazine Winter 2004

The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

Ingredients 4 servings

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  • 2 tablespoons creamy goat cheese
  • 1 tablespoon chopped black olives
  • Freshly ground pepper, to taste
  • 1 large egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a rimmed baking sheet with cooking spray.
  2. Combine goat cheese, olives and pepper in a small bowl with a fork.
  3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
  5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 °F, about 20 minutes.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 246 calories; 9 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 30 g protein; 33 mcg folate; 89 mg cholesterol; 1 g sugars; 0 g added sugars; 139 IU vitamin A; 0 mg vitamin C; 54 mg calcium; 1 mg iron; 217 mg sodium; 431 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 4 lean meat, 1/2 fat

Reviews 6

August 17, 2012
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By: EatingWell User
Wonderful go to dinner. I use Panko crumbs to coat the chicken. Sometimes, I will add some Parmesan to the crumbs and extra seasonings. Pros: Juicy and crunchy. Cons: Take care to not over cook.
June 15, 2012
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By: Jan Weinberg
goat cheese & olive-stuffed chicken breasts Delicious and easy. Added 1 cup frozen defrosted spinach Used Feta cheese
August 07, 2010
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By: EatingWell User
Fabulous! I used kalamata olives in the stuffing and bran flakes for the bread crumbs. We loved it!!
April 03, 2010
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By: EatingWell User
This was quite easy and wonderful. I have made it twice now and the 2nd time I added a little chopped country ham to the filling. yummy Jean
March 16, 2010
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By: EatingWell User
Made this last night and really enjoyed it, i only had thin chicken breasts so i couldn't do the pocket cut, so instead... i rolled the chicken and secured it with tooth picks. Eventhough, it was still really yummy! I'll definitely make this again but next time I'll buy the thicker chicken breast!
March 03, 2010
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By: thezwomann
This was very good. I used Panko breadcrumbs, and they were perfect. I served it with asparagus, cream corn, and mashed potatoes.