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Provolone & Olive Stuffed Chicken Breasts

November/December 2007

Your rating: None Average: 4.5 (85 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 Recipe

10 Reviews for Provolone & Olive Stuffed Chicken Breasts

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!

Comments
02/21/2010
Anonymous

All i can say is awesome!

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