Chicken Breast Stuffed W Olives Cheese Recipes

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE

Steps:

• 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.

STUFFED CHICKEN BREAST W/FETA CHEESE

Steps:

• Preheat Oven to 350 degrees.
• Crumble Feta Cheese into a medium sized bowl.
• Put Italian Seasoning in palm and crush it as you sprinkle it over the cheese as this releases more flavor.
• Add garlic & onion powder, salt & pepper.
• Mix together with fork.
• Turn the breast so that the thickest part is facing you.
• With a sharp knife cut a pocket in the breast - make sure you don't cut all the way through on any of the three sides. You can cut right along the rib which I find is much easier.
• Separate the Feta Mixture into 6 equal portions (or whatever amount of breasts you are making). Stuff each portion of the Feta Mixture into the pocket of one breast.
• Flatten the mixture by pressing down on the top part of the pocket then slightly pull the top of the pocket over the cheese. As it cooks the meat will contract a little bit and the cheese will 'pop' out. If you don't cover it the cheese will spill out all over the place.
• Spray boiler pan with Cooking Spray & place chicken on pan.
• Cook for no more than 45 minutes or chicken will be tough & dry.

PROVOLONE AND OLIVE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• Lightly coat a baking sheet with sides with cooking spray.
• Combine the provolone, olives and pepper in a small bowl.
• Lightly beat the egg white with a fork in a medium bowl.
• Mix the breadcrumbs and salt in a shallow dish.
• Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
• Open up each breast and place one-fourth of the cheese filling in the center.
• Close the breast over the filling, pressing the edges pressing firmly together to seal.
• Repeat with remaining chicken breasts and filling.
• Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
• In a large nonstick skillet, heat the oil over medium-high heat.
• Add chicken and cook until browned on one side, about 2 minutes.
• Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 300°F.
• Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
• To form 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 evenly with a finger.
• Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

OLIVE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
• Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
• Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
• Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
• Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
• Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.