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.
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.
10 Reviews for Provolone & Olive Stuffed Chicken Breasts
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.
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.
All i can say is awesome!