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Last night I succeeded in getting Tony to eat tomatoes (of the sundried variety) and goat cheese.  We’re opening up his food palate, people!! Woohoo!

Up to now, he has plain out refused to take even a teensy taste of my beloved Trader Joe’s creamy goat cheese, which recently replaced feta as my everyday meal topper. (Moo products don’t agree with me, but I can digest goat cheese just fine, which is a-ok with me!) I smother the stuff all over my omelettes, my salads, anything that can benefit from the creamy goodness.

I love this stuff, and I’ve long thought that if Tony could just get past the mental block of “ewwwww goat cheese” and just try it, then he would like it too!

Enter: Operation Stuffed Chicken Breast.

The best thing about stuffed chicken breasts is that they are very easy to individualize (and hide sneaky ingredients, hehe). I made two different variations. Mine had kalamata olives, sun dried tomatoes, goat cheese, basil, and hearts of palm. Tony loves green olives, so I made his with green olives and roasted bell peppers, and snuck in some sun dried tomatoes too (he’s normally not a tomato fan). We both ended up liking his better, it had a bit more pizazz. The sundried tomatoes and the green olives were the star of the show. So I’ll include that recipe here.



(PS – do you see how HUGE that chicken breast is? It’s a Zaycon chicken breast!)

Stuffed Chicken Breast With Goat Cheese & Green Olives


  • 1 chicken breast
  • 2 sundried roma tomatoes, diced
  • 8-10 green olives, diced
  • 1/2 of a fire roasted red pepper from the jar, diced
  • 2-3 fresh basil leaves, chopped
  • 1 Tbsp Trader Joe’s goat’s milk creamy cheese
  • sea salt to taste
  • ground pepper to taste
  • dash of oregano
  • canola oil spray
  • 1 Tbsp olive oil


  1. Preheat your oven to 375 degrees. Add the sundried tomatoes, olives, roasted red pepper, basil and goat cheese in a bowl. Stir to combine.
  2. Cut a deep horizontal slit in the side of the chicken breast to butterfly it. Open the breast so that the chicken lies flat, then cover with plastic wrap and pound with a meat mallet until chicken is ½-inch thick. Add the filling mixture to the center of the breast. Fold the chicken breast over the filling.
  3. Spray a baking pan with canola or olive oil. Place the chicken breast in the baking pan. Sprinkle sea salt, ground pepper, and oregano over the top, to taste. Drizzle the top with olive oil. Bake for 35 minutes or until cooked through. Enjoy!

Note: Don’t forget to drizzle olive oil over the breasts before you bake, I forgot and they were a little dry on top. This was fixed by drizzling a little EVOO over the top at the dinner table, which moistened it right up. Also, this recipe can easily be doubled, tripled, etc for a larger crowd.

And here’s photographic evidence that Tony ate goat cheese and LIKED it! {of course, I didn’t tell him until after he had cleaned his plate, bahahaha}

He also decided that stuffed chicken breast should be picked up and eaten like sandwiches. Weirdo.

One last note: We came up with the idea of drizzling chili olive oil over the top of these, just before serving, for an added hint of spice and moisture. It would make a pretty presentation, too. Now that I’ve got the idea in my head, I’m going to pick up a bottle of Queen Creek Chili Olive Oil next time I’m out. Already looking forward to future stuffed chicken nights. :)

One Response to “WHHFD: Stuffed Chicken Breast With Goat Cheese & Olives”

  1. […] chicken breasts were huge and moist and succulent.  Here’s a picture of a stuffed Zaycon chicken breast that I took (it tasted as good as it […]

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