Olive Stuffed Chicken Breast


I took a chicken breast and pounded it flat with the side of a coffee cup since I don’t have a wooden mallet for pounding meat. It works okay. I started my iron skillet to heat at one notch below medium. I then spread i/2 tablespoon of Bruschetta Olivara from a jar. (I have had this for ages trying to think of a way to use it.) and a tablespoon of goat cheese. I rolled it up. I then laid three pieces of bacon down next to each other and rolled the breast up in the bacon. I placed the package in the pan with the finishing end of the bacon down so it cooked first. I let it cook slowly and turned it to cook on all four sides, balancing it against the edge of the pan to get the sides to brown. I served it with the Southwestern Bean Salad, but it would work great with just about anything.

It’s delicious and finally a way to use up that olive paste. Normally I would make my own olive tapenade. My favorite recipe incorporates olives, capers and fresh anchovies, but that’s for another day.


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