Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

By Margannl

Ingredients

• 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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and rosemary. Stuff the pockets with the cheese mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Heat 1 Tbs. of the butter and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 Tbs. of butter halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.

While the chicken cooks, melt 1 Tbs. of the butter in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 Tbs. butter, 1 tsp. zest, and 1/2 tsp. rosemary. Serve the chicken drizzled with the sauce.