Chicken Breast Stuffed with Goat Cheese

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Chop the 4 pickled peppers and drain them well. In a bowl, combine the goat cheese, 30 fresh basil leaves (finely chopped), and the drained peppers. Season with pepper and mix well.
Cut a horizontal pocket into the thickest side of each chicken breast. Stuff with the cheese mixture, then seal each pocket with toothpicks. Season the outside of the breasts with salt and pepper.
Heat olive oil in a large pan with a lid over medium-high heat. Fry the chicken breasts 3-4 minutes per side until golden brown.
Pour the white wine and brandy into the pan to deglaze. Add the black olives, cover, and simmer on low heat for 15 minutes, turning the breasts halfway through (after 10 minutes).
Remove the chicken from the pan onto a serving plate. Pour the pan sauce with olives over the breasts. Verify the internal temperature has reached 74°C (165°F). Serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.