Provolone & Olive Stuffed Chicken Breasts

While making my meal plan this week I decided I needed to try something new and different.  My husband loves chicken breasts but I don’t really prefer them to be just plain.  So these are spruced up just a little bit and they were so easy to make.   I decided you could really stuff them with lots of different things so if you don’t prefer these fillings, make it your own.  I would love to hear what you think of these once you have tried them.  My husband and my dad loved them but I always like to hear what our fans think.  We served with steamed broccoli and parmesan brown rice. Amazing!

1/4 cup shredded provolone cheese

3 Tablespoons chopped California Ripe Olives

Freshly ground pepper, to taste

4 boneless, skinless chicken breasts

1 large egg white

1/2 cup plain breadcrumbs

1/2 teaspoon salt

2 teaspoons extra virgin olive oil

Preheat oven to 400 degrees.  Lightly coat a 9×13 pan with cooking spray.

Combine provolone, olives and pepper in small bowl.

Lightly beat egg white with fork in a bowl.  Mix breadcrumbs and salt in shallow dish.

Cut a horizontal slit along thin edge of chicken breast half nearly through to the opposite side. Open up each chicken breast and fill with one-fourth of cheese mixture.  Close breast over filling and press edges together to seal.  Repeat with remaining chicken breasts and filling.  Hold each chicken breast together and dip in egg and then breadcrumbs.  

Heat oil in nonstick pan on medium high heat.  Add chicken and cook until browned on one side, about 2 minutes. 

Transfer chicken to baking pan, browned side up, and bake until it is no longer pink in the center or reaches 170 degrees, about 20 minutes.

Serves 4.

Enjoy!!

Recipe from Eating Well