Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 4 ounces soft goat cheese
- 1/4 cup shredded fresh basil
- 1/4 cup chopped, pitted Kalamata olives
- 4 chicken breast halves, skinless and boneless
- 2 teaspoons extra virgin olive oil
- 2 Vidalia onions, thinly sliced
- Preheat oven to 400˚F. In a small bowl, combine goat cheese, basil and olives. Mash with a fork until thoroughly combined. Make a small horizontal slit in side of the thickest part of each chicken breast half. With a spoon or clean fingers, stuff about an ounce of goat cheese mixture into the slit of each chicken breast. Wipe away any goat cheese from the exterior of the chicken and, if desired, secure the openings with a toothpick. Set aside.
- Heat a large ovenproof skillet over medium heat. Add the oil and tilt pan to coat the bottom completely with oil. Add the onions and cook, stirring occasionally, until onions are softened and starting to brown, about 5 to 7 minutes. Sprinkle chicken breasts with salt and pepper on both sides. Place chicken breasts skin side down in pan, pushing aside onions to allow chicken to have contact with the pan. Cook over medium-high heat for 4 to 5 minutes, until chicken is browned. Use tongs to carefully turn chicken over, then transfer pan to the oven. Bake for 20 to 25 minutes, until chicken is cooked through (Internal temperature will register 170˚F).
- Return pan to the stove and remove chicken breasts to a cutting board. Over medium-low heat, cook onions 1 to 2 minutes more, stirring to combine and thicken pan drippings and any goat cheese that leaked out of the chicken.
- To serve, divide onions into 4 servings, mounding the onions onto each dinner plate. Slice chicken on the bias and fan chicken slices onto onions.
This recipe for Olive and Goat Cheese Stuffed Chicken Breast with Caramelized Onions serves 4.