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Add a photoServings: 4
Ingredients
- 12 x kalamata, or possibly other brine-cured black olives
- 2 ounce soft mild goat cheese - (2 tbspns)
- 1 tsp minced fresh thyme leaves
- 4 x boneless chicken breast halves with skin Salt to taste Freshly-grnd black pepper to taste
- 2 tsp vegetable oil
Directions
- Preheat oven to 300 degrees. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste till combined well. Pat chicken dry and season with salt and pepper.
- To create a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread proportionately with a finger.
- Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately-high heat till warm but not smoking and brown chicken, skin-sides down, about 2 min. Turn chicken over and brown about 2 min more. Transfer skillet to middle of oven and bake chicken till cooked through, about 15 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 162 | 55% |
| Total Fat 18.12g | 23% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.23g | |
| Cholesterol 96mg | 32% |
| Sodium 140mg | 6% |
| Potassium 311mg | 9% |
| Total Carbs 0.16g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 31.66g | 51% |
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