4 ounces of fresh goat cheese
1 tablespoon of whole milk
2 garlic cloves minced
1 tablespoon of fresh flat-leaf parsley chopped
1 teaspoon of fresh oregano chopped
Pinch of red pepper flakes to taste
2 tablespoons of imported black olived such as Kalamata or niçoise, chopped
Salt and freshly ground black pepper
6 6-ounce of boneless, skinless chicken breast halves
2 tablespoons of extra virgin olive oil
1/2 cup of white wine such as Sauvignon blanc
- In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and season to taste with salt and pepper.
- On the thickest side of each chicken 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 and secure with a toothpick, if necessary.
- In a covered deep skillet, heat the oil over medium heat. Have ready a lid that is too small for the pan, but will cover all the breasts. Cook the chicken on 1 side until golden brown, 4-5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4-5 minutes more.
- Transfer the chicken to a warm serving platter. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about 1/2, 1-2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute.
- Drizzle the reduction over the chicken and serve.