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Goat Cheese-&-Olive-Stuffed Chicken Breasts

  • 25 m
  • 50 m
EatingWell Test Kitchen
“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.”


    • 2 tablespoons creamy goat cheese
    • 1 tablespoon chopped black olives
    • Freshly ground pepper, to taste
    • 1 large egg white
    • ½ cup plain dry breadcrumbs
    • 2 teaspoons extra-virgin olive oil
    • 4 boneless, skinless chicken breast halves, (1-1¼ pounds total)


  • 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.
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