Stuffed chicken breast with goat cheese

Ingredients for 4 servings:

• 8 medium-sized chicken breast fillet(s)
• 300 g goat’s cheese
• 4 peppers, pickled
• 30 leaves of fresh basil
• olive oil
• 150 ml dry white wine
• 4 cl brandy e.g. Metaxa
• 20 black olives
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A recipe from Greece

Finely chop the peppers and drain in a colander. Place the goat cheese in a bowl. Finely chop the basil and add it to the goat cheese, along with the peppers. Season everything well with pepper and mix. Cut a pocket into the side of the fillets. Fill the fillets with the cheese mixture, seal the pockets tightly with toothpicks, and season the meat on the outside with salt and pepper. Heat olive oil in a lidded pan and sear the fillets well on both sides. Mix the white wine and brandy and deglaze the fillets with it. Add the olives, cover, and simmer over low heat for about 20 minutes. After 10 minutes, turn the fillets over. Remove the fillets from the pan, place them on a warmed platter, and arrange the olives around them. Pour the pan juices over the fillets. Serve with fresh white bread and Greek salad.