Chicken Breasts Stuffed with Goat Cheese and Olives

This recipe is from Weir Cooking, Recipes from the Wine Country

1 Recipe Goat Cheese and Kalamata Olive Spread
6 Boneless, skinless chicken breast halves, about 6 oz. each
2 Tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup chicken broth

On the thickest side of each breast, cut a deep, 3-inch long pocket. Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick if necessary.

In a large frying pan, heat the oil over medium heat. Have ready a lid that is too small for the pan, but will cover all the breasts. Cook the chicken on one side until golden brown, 4-6 minutes. Turn the breasts, season with salt and pepper and set the small lid on top of the chicken. Continue to cook until the breasts are cooked through, 4-6 minutes more, or until juices run clear and breasts are no longer pink.

Transfer chicken to a warm serving platter. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about half, 1-2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute. Drizzle over the chicken and serve. (These can be prepared ahead of time and cooked at the last minute.)