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Goat Cheese And Olive-Stuffed Chicken Breasts

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Vegetables Cklive21 1 servings

INGREDIENTS

12 Kalamata or other brine-cured black
; olives
2 oz Soft mild goat cheese; (2 tablespoons)
1 ts Chopped fresh thyme leaves
4 Boneless chicken breast halves with skin
2 ts Vegetable oil

INSTRUCTIONS

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
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.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9397
Converted by MM_Buster v2.0n.

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