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Chicken Breasts W/ Olives, Goat Cheese

Source of Recipe

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Recipe Introduction

Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.

List of Ingredients

3 ounces fresh goat cheese
1 tablespoon milk
1 clove garlic, minced
1 tablespoon chopped flat leaf parsley
1 pinch crumbled dried oregano
1 pinch dried chili pepper flakes
1 tablespoon chopped kalamata olives or other good-quality black olives
salt & freshly ground black pepper
4 boneless skinless chicken breast halves (about 6 oz. each)
2 tablespoons olive oil
1/2 cup dry white wine (or serve with Roasted CHILE-CILANTRO SAUCE)

ROASTED CHILE-CILANTRO SAUCE:
2 poblano peppers, Roasted, peeled and seeded
1/4 cup red onions, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaves
2 teaspoons honey
salt & freshly ground black pepper



Recipe

In a small bowl, mash the goat cheese and milk together until smooth.
Mix in the garlic, parsley, oregano, and chile flakes.
Stir in the olives and season with salt and pepper.
On the thickest side of each breast, cut a deep, 3-inch-long pocket.
Using your fingers, stuff the goat cheese mixture into each pocket.
Close by pressing the flesh together, securing with a toothpick if necessary.
In a large frying pan, heat the oil over medium-high heat.
Have ready a lid that's too small for the pan but will cover all the breasts.
Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
Drizzle the reduction over the chicken and serve.
If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
While the blender is running, add the oil slowly until emulsified.
Add the spinach and cilantro and blend until smooth.
Add the honey and season to taste with salt and pepper.
Serve at room temperature