Goat-Cheese-And-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

finecooking.com

Lisa Barron

4 boneless, skinless chicken breast halves (about 1-½ lb. total)

Kosher salt and freshly ground black pepper

4 oz. fresh goat cheese

2 Tbs. coarsely chopped pitted Kalamata olives

2 tsp. finely grated lemon zest (from 1 large lemon)

1-½ tsp. minced fresh rosemary

2-¼ oz. (½ cup) all-purpose flour

3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces

1 Tbs. extra-virgin olive oil

3 Tbs. minced shallots

1-½ Tbs. balsamic vinegar

2 Tbs. lower-salt chicken broth

Directions at finecooking.com

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