Mediterranean-Style Stuffed Chicken Breasts

This recipe was easy to prepare, even with having to cut a small pocket in each chicken breast half. If you're careful, this step is not that hard”but just as the recipe says, don’t cut all the way through. Everything else is a breeze. Even though I forgot to cover the chicken while in the oven, it still cooked in the 30-minute time frame. I did let the breasts rest for about 10 minutes before slicing, so the cheese mixture wouldn't ooze out, then I topped it all with the pan sauce. I seasoned the breasts with a little salt and pepper before frying, but you need very little salt since there’s plenty of it in the olives and bacon. The filling has a great mixture of flavors, from the crunchy, smoky bacon, to the briny olives, creamy cheese, nutty almonds, and flavorful thyme. We served ours with some roasted asparagus and a simple risotto. I’d make this again.