This was great - my teen-age son raved about it! I did not have shredded provolone, so I used the sliced cheese. I torn it into pieces and placed it toward the back of the pocket, which helped limit the cheese melting out. I mixed some dried spices with the breadcrumbs and I also mixed some dried thyme (about 1/8 teaspoon) in with the black olives. I also used toothpicks to close the pocket. It is a keeper!
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.
11 Reviews for Provolone & Olive Stuffed Chicken Breasts
Excellent dish, very easy to make hardly takes any time with very less work... Kids loved it....
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??
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!
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.