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.

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

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10 Reviews for Provolone & Olive Stuffed Chicken Breasts

07/08/2012

Anonymous

Recommends this recipe

Light to eat and easy to make

Excellent dish, very easy to make hardly takes any time with very less work... Kids loved it....

Comments

05/19/2012

Anonymous

Recommends this recipe

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.

Comments

08/09/2010

Anonymous

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

Comments

07/31/2010

aimee.beauregard

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.

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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!

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