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Provolone & Olive Stuffed Chicken Breasts

November/December 2007

Your rating: None Average: 4.5 (86 votes)

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.



READER'S COMMENT:
"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 "
Provolone & Olive Stuffed Chicken Breasts

11 Reviews for Provolone & Olive Stuffed Chicken Breasts

05/07/2010
Anonymous

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!

Comments
05/06/2010
Anonymous

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.

Comments
04/21/2010

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.

Comments
04/06/2010

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.

Comments
03/29/2010

Awesome recipe! Loved the taste, and super easy to make!

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