Goat Cheese-&-Olive-Stuffed Chicken Breasts

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (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.

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 Recipe

Create a Review

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

08/17/2012

Anonymous

Recommends this recipe

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.

Comments

06/15/2012

Jan_1_2

Recommends this recipe

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!

Comments