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3 Ratings
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The hard part of making this elegant dish is choosing the filling. 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.

Source: EatingWell Magazine, Winter 2004

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total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • Combine goat cheese, olives and pepper in a small bowl with a fork.

  • Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

  • Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

246 calories; protein 29.8g; carbohydrates 10g; dietary fiber 0.6g; sugars 0.9g; fat 8.6g; saturated fat 2.7g; cholesterol 88.7mg; vitamin a iu 138.5IU; folate 32.8mcg; calcium 53.6mg; iron 1.2mg; magnesium 40.8mg; potassium 431.5mg; sodium 217.2mg; thiamin 0.2mg; added sugar 1g.

1/2 starch, 4 lean meat, 1/2 fat

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