| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Home3 | 1 | servings | |
INGREDIENTS
| 3 | oz | Goat cheese |
| 1 | tb | Milk |
| 1 | Minced garlic clove | |
| 1 | tb | Chopped parsley |
| 1/2 | ts | Chopped parsley |
| 1/4 | ts | Dried red pepper flakes |
| 2 | tb | Kalamata olives – chopped |
| 1 | tb | Sun-dried tomatoes – chopped |
| Salt and pepper | ||
| 4 | Boneless; skinless chicken | |
| ; breasts | ||
| 3 | tb | Olive oil |
| 1/2 | c | White wine |
INSTRUCTIONS
Directions: In a bowl, mash together the goat cheese and milk until smooth. Add the garlic, 1 T. parsley, red pepper flakes, olives, and sun dried tomatoes. Combine well and season with salt and pepper. Cut a 3" pocket along the thickest side of each chicken breast. Stuff about 2 T. of the goat cheese mixture into each pocket. Secure with a toothpick. Heat the olive oil in a large saut. pan. Add the chicken and cook about 4 minutes on each side until golden. Add the white wine and cover the pan. Simmer over low heat for 10 minute until chicken is cooked through. Garnish with remaining parsley. Serve with risotto or asparagus. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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