Heat oil over in a large nonstick skillet medium-high heat. Spoon onto chicken … We just didn't like this much. 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. This prevented a soggy bottom. This recipe was DELICIOUS! Heat olive oil in a large skillet over high heat. Mix the breadcrumbs and salt in a shallow dish. All Right Reserved. I used green and black olives and would suggest using only black olives for an extra kick. Making this stuffed chicken recipe is quite simple. thickness. We love cream cheese, we love chicken, we love black olives... but the combo just didn't taste right to us. I had troubles keeping the cheese in the chicken breast. Anyone making this dish will not be disappointed! In a large oven-proof skillet, brown chicken in oil. How to make Artichoke Stuffed Chicken Breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs. Bake 20-25 minutes or until juices run clear. It worked. https://www.allrecipes.com/.../greek-stuffed-chicken-breasts This is an elegant dish. Stir together feta, oregano, olives, garlic, green onions, lemon juice, and olive oil in a medium-sized mixing bowl. 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. thickness. Mix well, then taste and adjust seasoning if needed. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. I cook beef olives in the slow cooker with onion gravy. If anyone has suggestions on keep the cheese in better that would be great because I am deffinitly making it again. The flavor was great! I did bake in a small cassarole dish which I think also help to keep its shape. I would love to hear of other ways to change the cream cheese inside. We used Panko instead of breadcrumbs just cause - well it tastes better! this link is to an external site that may or may not meet accessibility guidelines. Preheat oven to 350°. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes. Spoon 2 tablespoons down center of each chicken breast. Place chicken skin-side down in hot oil. In a large oven-proof skillet, brown chicken … Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Placed the filling and rolled. Place on back sheet withlast folded edge down. Nothing wrong with the recipe itself. In a large oven-proof skillet, brown chicken … Place chicken breasts on baking sheet and fold back the top portion of each. (Discard leftovers.). After reading some of the comments I elected to butterfly my small breast and pound them. The texture on top due to skillet frying before baking created an interesting mix of textures. I'd never stuffed anything before but this was easy. Repeat with remaining chicken breasts and filling. In a small bowl, combine cream cheese, olives, oregano and pepper. Loved the taste and super easy to make! Ingredients. While nothing is risk free, some activities are safer than others when it comes to COVID-19. This was great - my teen-age son raved about it! I gave it 3-stars because it was a decent recipe, easy to follow, it was just not our taste. Also the only seasoning for the chicken was the Italian bread crumbs, but that didn't give much flavor. Regardless the recipe was still so good. Preheat oven to 350°. The hot cream cheese just tasted off. I normally cook chicken olives (breast stuffed with haggis or black pudding) for 35 minutes at 180 degrees. In a small bowl, combine cream cheese, olives, oregano and pepper. Awesome recipe! Taste of Home is America's #1 cooking magazine. 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. I mixed some dried spices with the breadcrumbs and I also mixed some dried thyme (about 1/8 teaspoon) in with the black olives. Serve this Italian-style chicken with olives with crusty bread for dipping or potatoes and greens for a hearty meal. Open up each breast and place one-fourth of the cheese filling in the center. thickness. https://theseamanmom.com/chicken-with-olives-in-tomato-sauce Set aside. Reduce heat to … —Taste of Home Test Kitchen, Creamy Olive-Stuffed Chicken Recipe photo by Taste of Home. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. My oven is fan assisted so they may take slightly longer if the oven isn't fan assisted. Julie. Roasted Chicken Stuffed with Figs and Olives The fig and the olive are a relatively new match for two of the oldest Mediterranean foods. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Also added portobello mushrooms! It needed something else. I did not have shredded provolone so I used the sliced cheese. A definite addition to my menu. Spoon 2 tablespoons down center of each chicken breast. Flatten chicken to 1/4-in. Browning the chicken in a skillet before baking gives it a beautiful golden color. This is an elegant dish. https://www.tasteofhome.com/recipes/skillet-chicken-with-olives It was good also. 1 large, organic, free range, high quality chicken (this one weighed in at 2.2 kilos / just short of 5lbs) 200 grammes or so of best quality pitted olives; 4 to 6 anchovy fillets; About a tablespoon of fresh thyme leaves; 3 cloves of garlic https://www.food.com/recipe/olive-garden-stuffed-chicken-marsala-206581 Offers may be subject to change without notice. I made mine with green chilis and cumin and my husbands with olives. Flatten chicken to 1/4-in. Add chicken and cook until browned on one side, about 2 minutes. I'll try that next time. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs. Lightly beat the egg white with a fork in a medium bowl. 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. ¼ cup shredded provolone cheese, preferably aged, 3 tablespoons 3 tablespoons chopped California Ripe Olives, 4 eaches 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), Back to Provolone & Olive Stuffed Chicken Breasts, © 2020 EatingWell.com is part of the Allrecipes Food Group. I dont like olives though. A creamy olive filling turns these breaded chicken breasts into a special weeknight meal. Maybe use onion & chive cream cheese... ok that actually sounds really good. Place the cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. EatingWell may receive compensation for some links to products and services on this website. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs. Next time I might try putting some breadcrumbs on the cut side of the chicken to keep the cheese from seeping out. Discard toothpicks. We enjoyed the chicken and olives together. In a small bowl, combine cream cheese, olives, oregano and pepper. I only had green olives and they worked fine. You might also want to try this with chopped green pimento-stuffed olives for a different taste. I even used tooth picks to try and keep it closed but it didnt seem to help any. https://thehappyfoodie.co.uk/recipes/chicken-stuffed-with-olives-and-tomatoes I'm going to be the nay-sayer. 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. I loved the idea of this meal, it just fell short for us. Provolone & Olive Stuffed Chicken Breasts. The chicken was moist and the flavors were all worked very well together. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with cooking spray. Yummmmmy! The whole family loved it. Browning the chicken in a skillet before baking … I also used toothpicks to close the pocket. I serve them with whisky or peppercorn sauce. 242 calories; protein 27.1g 54% DV; carbohydrates 10.6g 3% DV; dietary fiber 0.6g 3% DV; sugars 0.9g; fat 8.9g 14% DV; saturated fat 2.2g 11% DV; cholesterol 67.7mg 23% DV; vitamin a iu 65.9IU 1% DV; vitamin cmg; folate 25.4mcg 6% DV; calcium 74.3mg 7% DV; iron 1.4mg 8% DV; magnesium 28.2mg 10% DV; potassium 229.6mg 6% DV; sodium 576.5mg 23% DV; thiamin 0.2mg 18% DV. I then used thongs to browned ALL sides which I think helped keep the filling in the rolled breast.