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Goat Cheese and Olive-Stuffed Chicken Breasts
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| 6 Kalamata or other brine-cured black olives | |
| 1 ounce | soft mild goat cheese, (about 2 tablespoons) |
| 1/2 teaspoon | chopped fresh thyme leaves |
| 2 boneless chicken breast halves with skin | |
| 1 teaspoon | vegetable oil |
Preheat oven to 300°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.
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 three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.
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