This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with cooking spray.

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  • Combine the provolone, olives and pepper in a small bowl.

  • Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs 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 breast and place one-fourth of the cheese filling in the center. Close the 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 breadcrumbs. (Discard leftovers.)

  • Heat oil over in a large nonstick skillet 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, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

242 calories; 8.9 g total fat; 68 mg cholesterol; 577 mg sodium. 10.6 g carbohydrates; 27.1 g protein; Full Nutrition

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/29/2014
This was great - my teen-age son raved about it! I did not have shredded provolone so I used the sliced cheese. I torn it into pieces and placed it toward the back of the pocket which helped limit the cheese melting out. I mixed some dried spices with the breadcrumbs and I also mixed some dried thyme (about 1/8 teaspoon) in with the black olives. I also used toothpicks to close the pocket. It is a keeper! Pros: Flavorful easy Read More
Rating: 4 stars
07/08/2012
Light to eat and easy to make Excellent dish very easy to make hardly takes any time with very less work... Kids loved it.... Read More
Rating: 5 stars
05/20/2012
VERY GOOD very easy to make and tastes very good. I used the toothpick idea and it worked wonders. I try to not overstuff the breast with cheese but the olives combination is great. I will be trying others things as stuffings maybe mushrooms?? Pros: very easy to cook and very tasty. Read More
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Rating: 5 stars
10/30/2011
All i can say is awesome! Read More
Rating: 5 stars
10/30/2011
Awesome recipe! Loved the taste and super easy to make! Read More
Rating: 5 stars
10/30/2011
The flavor was great! I used sliced provolone because I couldn't find any shredded. I had troubles keeping the cheese in the chicken breast. I even used tooth picks to try and keep it closed but it didnt seem to help any. If anyone has suggestions on keep the cheese in better that would be great because I am deffinitly making it again. The whole family loved it. Read More
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Rating: 5 stars
10/30/2011
This recipe was DELICIOUS! I used toothpicks to keep the chicken closed off the tip of another reviewer and it kept the item together nicely but sadly did nothing to keep the cheese in. Regardless the recipe was still so good. The texture on top due to skillet frying before baking created an interesting mix of textures. The baking time suggested kept the chicken pretty moist and juicy. I used green and black olives and would suggest using only black olives for an extra kick. Next time I might try putting some breadcrumbs on the cut side of the chicken to keep the cheese from seeping out. Read More
Rating: 5 stars
10/30/2011
I tried this recipe by pounding the chicken breast thin added the provolone and olives then rolled it up like a burrito making sure to fold the sides in so the cheese doesn't ooze out. Place on back sheet withlast folded edge down. It worked. You might also want to try this with chopped green pimento-stuffed olives for a different taste. It was good also. Read More
Rating: 5 stars
10/30/2011
After reading some of the comments I elected to butterfly my small breast and pound them. Placed the filling and rolled. Only had Italian breading on hand so used that and think it added to the flavor. I then used thongs to browned ALL sides which I think helped keep the filling in the rolled breast. This prevented a soggy bottom. The finished stuffed breast was a beautiful site as there was some melted cheese ozzing out but all in all it kept its rolled shape. I did bake in a small cassarole dish which I think also help to keep its shape. The chicken was moist and the flavors were all worked very well together. A definite addition to my menu. Anyone making this dish will not be disappointed! Read More
Rating: 5 stars
10/30/2011
I only had sliced provolone and kalamata olives on hand so used those and the recipe turned out great. I also used italian bread crumbs instead of plain. I thought the chicken was moist and tender and both sides were perfectly crunchy on the outside. Served with some sauteed spinach and it was a perfect dinner. I will definitely be cooking this more often. Read More
Rating: 5 stars
10/30/2011
I ended up buying chicken tenders that were too small to stuff but I made it the same way and just topped it with the cheese and olive spread. Also added portobello mushrooms! It worked great and was delicious! Happy Cooking! Julie Read More