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.
Awesome recipe! Loved the taste and super easy to make!
All i can say is awesome!
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
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.
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!
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! Pros: Flavorful easy
Light to eat and easy to make Excellent dish very easy to make hardly takes any time with very less work... Kids loved it....
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.
