Stuffed Chicken Breasts with Goat Cheese, Kalamata Olives and Scallions

Saturday night, we did not cook and went and had dinner at Andes Hotel in Andes instead. We rarely dine out up here and it was nice for a change.  The restaurant was hosting a theatre group from Woodstock and throwing a dinner theatre event with an interactive show similar to Tony and Tina's Wedding.  It looked fun and we will have to plan on going the next time they have a show.  Meanwhile, we had a nice meal and they always have great wine.   On Sunday, Tim made a quick lunch with chicken breasts and some leftover kale and brussels sprouts.  He roasted the brussels sprouts with parmesan cheese and walnuts and roasted kale crisps and then stuffed chicken breasts.  It was delicious.

Stuffed Chicken Breasts with Goat Cheese, Kalamata Olives and Scallions

2 oversized chicken breasts
Olive Oil
2 cups Goat Cheese
1/2 cup chopped Scallions
1 cup chopped Kalamata Olives
Salt
Pepper

Preheat oven to 375 degrees.  Mix goat cheese, olives, scallions, salt and pepper in a medium bowl.  Using small sharp knife and working with 1 chicken breast at a time, cut 2 inch long slit horizontally into 1 side of chicken breast.  Move knife back and forth in slit to form pocket.  Divide 1 cup cheese mixture among chicken pockets.  Press edges to seal, use toothpicks if necessary to hold while browning. Sprinkle chicken with salt and pepper.

Heat oil in heavy large oven proof skillet over high heat.  Add chicken; cook 2 minutes.  Turn chicken over ; transfer skillet to oven.  Bake until chicken cooked through, about 10 minutes.