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Goat Cheese and Olive Stuffed Chicken Breast

Goat Cheese and Olive Stuffed Chicken Breast

  • 6 brine-cured olives
  • half a roll Okanagan Goat Cheese (75g)
  • 1/2 tsp chopped fresh thyme leaves
  • 2 chicken breast halves with skin
  • vegetable oil

Preheat oven to 200C/380F. S
pit and thinly slice olives. In a bowl stir together olives, goat cheese, thyme and salt/pepper to taste until combined well.
 Pat chicken dry and season well.
 Put the chicken breast halves on a cutting board and, with a sharp knife, create a pocket. Divide the goat cheese filling between pockets of both chicken breasts. In a ovenproof skillet heat oil until hot and brown chicken on both sides, about 2 minutes on each side. 
Transfer skillet to middle of oven and bake chicken until cooked through, about 20 minutes.

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