Chicken Breasts Stuffed
with Goat Cheese and Olives


On a small plate, mash together the goat cheese and milk. Add the oregano, thyme, and pepper flakes. Mix in the olives and season 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 the pockets. Close by pressing together and skewer with one or two toothpicks.

In a large frying pan, heat the olive 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 one side until golden (4-5 minutes). Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken. Continue to cook until chicken is cooked through (additional 5-8 minutes).

Transfer the chicken to a plate and cover with foil. Raise heat to medium high, and pour the wine into the pan. Bring to a boil and add chicken stock. Cook until the sauce is reduced to a syrupy glaze - about 1-2 minutes. Drizzle over chicken and serve. Serves 6.

From Weir Cooking: Recipes from the Wine Country, Joanne Weir, Time-Life Books, 1999.