This is a long-standing recipe in my household because it fulfills the full recipe trifecta: it's incredibly easy to make, the ingredients are not expensive, and it looks impressive despite the first two factors.
This was actually the first recipe I ever cooked for my now-husband more than eight years ago — It's just that dependable.
So enjoy this recipe for a weeknight quick meal or for a dinner party on a budget.
1/4 cup of goat cheese
1/4 cup of mixed pitted Greek olives, diced
4 chicken breasts
1/4 cup olive oil
2 lemons, juiced
Dash of salt
Mix the goat cheese and the olives together. Take each chicken breast and create your pocket for stuffing: cut a clean line from top to bottom (the longer way on the breast) in the center. Make sure to start your cut about 1 inch from the first end and finish cutting 1 inch before you reach the other end. Do not cut all the way through — you should be cutting about halfway down, without making the breast too thin. Then cut both the left side and right side under the original incision to form a full pocket (If this section is confusing take a look at the photo to understand what the pocket should look like).
Stuff the breasts with the goat cheese and olive mixture, ensuring that the pockets are full but not overflowing.
Bring a pan to medium heat. Add the olive oil and the juice of 1 lemon. Add the chicken breasts, bottom side down, sprinkle with a dash of salt, and let cook for 5-7 minutes on the first side, depending on the size of your breasts. Add the remaining lemon juice, turn the breasts over, and add another dash of salt. Let cook for an additional 5-7 minutes.