Harris Teeter had boneless chicken breasts on sale the other day, so I scooped up a pack with no idea of how I was going to prepare them. Then I remembered this Bobby Flay recipe that I first made about five years ago for goat cheese stuffed chicken with a chile-cilantro sauce, which is simply fantastic. I absolutely love the combination of the goat cheese, olives and roasted red peppers that is the stuffing for the chicken. Plus the poblano pepper/cilantro sauce is to die for. When you make this, pound the chicken breasts thin, thin, thin – it makes the chicken easier to roll up and less likely for any of the wonderful goat cheese stuffing to leak out.

I have tweaked Chef Flay’s recipe just a bit and use herbed goat cheese instead of plain. I also substitute Kalamatas in place of the nicoise olives, and add a little bit more since I love olives. In addition, I do not use quite as much olive oil as in the original recipe.

Stuffed Chicken Ingredients

• 4 large boneless chicken breasts, pounded thin (I’m talking scallopini thin)
• 8 ounces herbed goat cheese, softened
• 1/3 cup Kalamata olives, chopped fine
• 1 roasted red pepper, chopped fine
• 1 tablespoon fresh thyme, chopped fine
• Kosher salt and freshly ground pepper, to taste
• 1 tablespoon extra virgin olive oil

Preparation

Preheat the grill. Mix the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste.

Spread the goat cheese mixture on each chicken breast.

Roll up each breast and secure with plain wooden toothpicks so the filling won’t come out. Brush with olive oil, sprinkle with fresh ground pepper and a little bit of salt.

Grill for 8 to 10 minutes or until golden brown on both sides with and cooked through (at least to 165 degrees Farenheit.)

Smoked Chile-Cilantro Sauce

This stuff rocks! It is also great on grilled fish in case you want to make extra. It keeps in the fridge for a couple of days – just take it out and let it reach room temperature before you serve it.

Ingredients

• 2 poblano peppers, smoked, peeled and seeded
• 1/4 cup red onion, coarsely chopped
• 2 tablespoons fresh lime juice
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh spinach leaves, stems removed
• 1/4 cup fresh cilantro leaves
• 2 teaspoons honey
• Salt and freshly ground pepper, to taste

Preparation

In a blender or food processor, combine the poblano peppers, onion and lime juice and blend until smooth. While the blender/processor is running, add the oil slowly until emulsified.

Add the spinach and cilantro and blend well.

Add the honey and season to taste with salt and pepper. Serve at room temperature.

Serve with a fresh fruit or tossed salad, wild rice and a nice glass of white wine.

I have made this for a few dinner parties and always received rave reviews. No wonder Bobby Flay is an Iron Chef (America) – this stuff is awesome!

Bon appétit!

Eat, drink and be merry!