Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 4

1 tbsp. butter
¼ cup chopped sweet onion
½ cup goat cheese, at room temperature
¼ cup Kalamata olives, chopped
¼ cup chopped roasted red pepper
2 tbsp. chopped fresh basil
4 (5-ounce) chicken breasts, skin-on
2 tbsp. extra-virgin olive oil


  1. Preheat the oven to 400°F.
  2. In a small skillet over medium heat, melt the butter and add the onion. Sauté until tender, about 3 minutes.
  3. Transfer the onion to a medium bowl and add the cheese, olives, red pepper, and basil. Stir until well blended, then refrigerate for about 30 minutes.
  4. Cut horizontal pockets into each chicken breast, and stuff them evenly with the filling. Secure the two sides
    of each breast with toothpicks.
  5. Place a large ovenproof skillet over medium-high heat and add the olive oil.
  6. Brown the chicken on both sides, about 10 minutes in total.
  7. Place the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove the toothpicks and serve.

Calories: 389
Fat: 30g
Protein: 25g
Carbohydrates: 3g
Fiber: 0g