Goat cheese and olive stuffed chicken breasts (recipe)

Goat cheese and olive stuffed chicken breasts (recipe)
Name	Goat cheese and olive stuffed chicken breasts
Ingredients	Kalamata olives • Thyme leaves • Boneless chicken breasts
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	336.3
Fat	21.3
Protein	33.4
Carbohydrate	1.2
Fiber	0.5
Net carbohydrates	0.7
Sugar	0.4
Saturated fat	7.3
Cholesterol (mg)	104
Sodium	279.5
Servings	2
Yield	2 chicken breasts
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Goat cheese and olive stuffed chicken breasts (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

1. Preheat oven to 300 degrees F. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
2. To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife 3/4 of the way through the center. moving knife in a fanning motion to create a picket. Form pocket in remaining breast half in the same manner. Divide filling between pockets and spread evenly with a finger. It might be helpful to close the opening with a toothpick or two. Just remember to remove them when the chicken breasts are served.
3. In a small heavy ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown chicken, skin side down about 2 minutes.
4. Turn chicken over and brown other side about 2 minutes more. Transfer skillet to middle of oven and bakechicken until cooked through, about 15 minutes. Serve.
   
   Food tags
   High Protein,, Easy

Goat cheese and olive stuffed chicken breasts (recipe) details:

Time:
Prep Time in Hours and Mins:30M

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