Provolone & Olive Stuffed Chicken Breasts
From EatingWell: November/December 2007
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.
- 1/4 cup shredded provolone cheese, preferably aged
- 3 tablespoons chopped California Ripe Olives
- Freshly ground pepper, to taste
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
- 1 large egg white
- 1/2 cup plain dry breadcrumbs
- 1/2 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- Preheat oven to 400°F. Lightly coat a baking sheet with sides 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 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°F, about 20 minutes.
Per serving: 242 calories; 9 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 572 mg sodium; 229 mg potassium.
Nutrition Bonus: Selenium (36% daily value)
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 3 lean meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- November/December 2007