Goat Cheese And Fresh Herb Stuffed Chicken With White Wine Butter Sauce

• 4 Chicken pieces, pounded very thin
• Filling
• ~1/2 cup goat cheese (or feta)
• ~1/4 cup kalamata olives, chopped
• ~Tbl chopped parsley
• ~Tbl chopped basil
• ~t chopped cilantro
• ~S&P
• ~Drizzle EV olive oil
• For sauce
• ~1/2 cup white wine
• ~2 t butter
• ~scrapings from pan

1. Pound defrosted chicken pieces between some plastic wrap, pretty thin.
2. Mash together the cheese, herbs, olives, S&P and EVOO.
3. Spoon the mixture in the chicken and wrap around.
4. Heat ~2 Tbl EVOO in saute pan on med high. When hot, gently place the chicken pieces in the pan. Cook for a few minutes, then gently turn. Cover the pan and cook ~ 7 minutes, turning once or twice. Add a Tbl or two of water while cooking if getting too dry. When done put aside.
5. For the sauce.
6. Heat the pan to med high, add the wine and butter, scrape off the browned pieces of chicken and whatever else has settled into the pan. Boil the liquid for a couple of minutes to burn off the alcohol. Add more wine if needed. Pour over chicken.

chicken, filling, goat cheese, kalamata olives, parsley, basil, t, sp, drizzle ev olive oil, for sauce, white wine, butter, from pan

Taken from www.epicurious.com/recipes/member/views/goat-cheese-and-fresh-herb-stuffed-chicken-with-white-wine-butter-sauce-50082327 (may not work)