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Chicken Breasts w/ Chevre and Olives




Source of Recipe


George Foreman






Recipe Introduction


A flavorful stuffing for boneless grilled chicken breasts keeps them oist over intense heat and rescues them from the terminal blahs.





List of Ingredients



• 4 boneless, skinless chicken breast halves
  
• 1 peppered chevre cheese button, 3 oz
  
• 2 T minced fresh chives
  
• 12 pitted Kalamata olives, chopped
  
• 2 tsps roasted garlic
  
• pinch of salt
  
• extra virgin olive oil
  






Instructions



1. Pull off the long, slender chicken tneder that lies along the underside of the breast. Store them in the freezer for future stir-fries. Lay the breasts on a cutting board, smooth side up. Flatten them with a mallet or the back of a heavy cleaver, just to even out the thickness of the meat.
   
2. Mash together the cheese, chives, olives, garlic, and salt to make a smooth paste. Spread a lyer 1/8" thick over 2 breast halves, leaving a 1/2" margin around the edges.
   
3. Sandwich the breasts with the remaining 2 halves and press down firmly to seal.
   
4. Rub the surface of the chicken with the olive oil to prevent sticking.
   
5. In a lidded electric grill, the chicken breasts will be done in less than 5 minutes. Test to be certain the flesh is opaque throughout.
   
6. Slice the breasts thickly on the diagonal and serve immediately.
   






Final Comments


Serves 4