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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

07/08/2012
Anonymous
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
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??

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

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.

Comments
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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