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Goat Cheese-&-Olive-Stuffed Chicken Breasts

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (23 votes)

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.



READER'S COMMENT:
"Fabulous! I used kalamata olives in the stuffing and bran flakes for the bread crumbs. We loved it!! "
Goat Cheese-&-Olive-Stuffed Chicken Breasts

6 Reviews for Goat Cheese-&-Olive-Stuffed Chicken Breasts

08/17/2012
Anonymous
Wonderful "go to" dinner.

I use Panko crumbs to coat the chicken. Sometimes, I will add some Parmesan to the crumbs and extra seasonings.

Juicy and crunchy.
Comments
06/15/2012
goat cheese & olive-stuffed chicken breasts

Delicious and easy. Added 1 cup frozen defrosted spinach
Used Feta cheese

Comments
08/07/2010
Anonymous

Fabulous! I used kalamata olives in the stuffing and bran flakes for the bread crumbs. We loved it!!

Comments
04/03/2010
Anonymous

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

Comments
03/16/2010
Anonymous

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!

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