Baked Chicken Recipes
Provolone and Olive-Stuffed Chicken Breasts
Chicken breasts stuffed with delicious provolone cheese and ripe olives.
Prep: 20 min | Bake: 20 min | Yield: 4 servings
Ingredients
- 1/4 cup shredded provolone cheese, preferably aged
- 3 tablespoons Lindsay® Ripe Pitted Olives, finely chopped
- Freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts (1 to 1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry bread crumbs
- 1/2 teaspoon salt
- 2 teaspoons extra virgin olive oil
Instructions
- Heat oven to 400 degrees F.
- Lightly coat a baking sheet with cooking spray.
- Combine the provolone, olives and pepper in a small bowl.
- Lightly beat the egg white with a fork in a medium bowl.
- Mix the bread crumbs and salt in a shallow dish.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each chicken breast and place one-fourth of the cheese filling in the center. Close the chicken breast over the filling, pressing the edges firmly together to seal.
- Repeat with remaining chicken breasts and filling.
- Hold each chicken breast half together and dip in egg white, then dredge in bread crumbs. Discard leftover bread crumbs.
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add chicken and cook until browned on one side, about 2 minutes.
- Transfer chicken to the prepared baking sheet, browned-side up. Bake until it is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.
Nutrition
Per serving: Calories 242 Fat 9g Protein 27g Cholesterol 68mg Total Carbs 11g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
Attribution
Recipe and photo used with permission from:
Lindsay Olives - Bell-Carter Foods
Recipe provided by the California Olive Committee.