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
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.
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 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.