Goat Cheese and Olive-Stuffed Chicken Breasts

• 12 kalamata or other brine-cured black olives
• 2 ounces soft mild goat cheese (2 tablespoons)
• 1 teaspoon chopped fresh thyme leaves
• 4 boneless chicken breast halves with skin
• 2 teaspoons vegetable oil

1. Preheat oven to 300 degrees.
2. Pit and thinly slice olives.
3. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well.
4. Pat chicken dry and season with salt and pepper.
5. 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.
6. Form pocket in remaining breast half in same manner.
7. Divide filling between pockets and spread evenly with a finger.
8. Pat chicken dry and season with salt and pepper.
9. 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.
10. Turn chicken over and brown about 2 minutes more.
11. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

black olives, goat cheese, thyme, chicken breast, vegetable oil

Taken from www.foodnetwork.com/recipes/goat-cheese-and-olive-stuffed-chicken-breasts.html (may not work)