Goat Cheese Stuffed Chicken Breast

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (1 1/2 lbs total)
• kosher salt
• fresh ground black pepper
• 4 ounces goat cheese
• 2 tablespoons kalamata olives, pitted and coarsely chopped
• 2 teaspoons lemon peel, finely grated (from 1 lemon)
• 1 1/2 teaspoons fresh rosemary, minced
• 2 1/4 ounces all-purpose flour (1/2 cup)
• 3 ounces unsalted butter (6 tbsp)
• 1 tablespoon extra virgin olive oil
• 3 tablespoons shallots, minced
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons chicken broth

Recipe

• 1 use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
• 2 in a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
• 3 placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
• 4 heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
• 5 meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
• 6 remove the toothpicks and serve the chicken drizzled with the sauce.