Goat-cheese-and-olive-stuffed Chicken Breasts with Balsamic-butter Pan Sauce


Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.

What you will need

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)

Kosher salt and freshly ground black pepper

4 oz. fresh goat cheese

2 Tbs. coarsely chopped pitted Kalamata olives

2 tsp. finely grated lemon zest (from 1 large lemon)

1-1/2 tsp. minced fresh rosemary

2-1/4 oz. (1/2 cup) all-purpose flour

3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces

1 Tbs. extra-virgin olive oil

3 Tbs. minced shallots

1-1/2 Tbs. balsamic vinegar

2 Tbs. lower-salt chicken broth


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