| 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.
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