Guys, have to share this. Grammy, Tink, pay attention! Pongo, tell Andy! And anyone else who might want a new recipe. This was some GOOOOOOD EATS!!
Chicken Breasts Stuffed with Olives* and Goat Cheese (*Sundried Tomatoes can be substituted)
3 ozs fresh goat cheese
1 tbsp milk
1 clove garlic, minced (I used about 3)
1 tbsp chopped flat leaf parsley
pinch crumbled dried oregano (I used Herbes de Provence)
pinch dried chile flakes
1 tbsp chopped kalamata olives (I used about 2 tbsps sundried tomatoes; Mark doesn't like olives)
2 tbsps oil
4 boneless, skinless chicken breast halves
salt/pepper
1/2 cup dry white wine
In a small bowl, mash the goat cheese and milk together until smooth. Mix in the garlic, parsely, 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 in long pocket and stuff the goat cheese mixture into each pocket. Close by pressing flesh together, securing with a toothpick if necessary.
In a large frying pan, heat the oil over med-hi 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, 5-6 minutes. Turn the breasts over, season with s/p, set the lid on top of them, and cook until the chicken is done, another 10 minutes or so.
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 reduced to a glossy syrup. Drizzle the reduction over the chicken and serve.
I had some cheese mixture left (only used 2 chicken breasts), so I sliced some zucchini lengthwise into equal pieces (about 6 slices per zucchini), spread the remaining cheese mixture on one slice and topped with another, then sprinkled both sides with s/p. Cooked them in a bit of olive oil, about 4 minutes per side. It was almost as good as the chicken!!!
