Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

Ready in 40 minutes

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

Top-ranked recipe named "Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives"

5 avg, 1 review(s) 100% would make again


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Pinch saffron (about 15 threads)
1/4 cup extra-virgin olive oil
2-1/2 tsp. fresh lemon juice
1-1/2 tsp. mild honey; such as clover
1/2 tsp. freshly grated lemon zest
1/4 tsp. crushed red pepper flakes
1 clove garlic; crushed and peeled
Kosher salt
1/4 cup drained oil-packed sun-dried tomatoes, very coarse
1/4 cup pitted green olives; such as manzanilla
1/4 cup loosely packed fresh flat-leaf parsley leaves, coa
4 split skin-on bone-in chicken breasts (3 to 3½ lb.
Freshly ground black pepper

Original recipe makes 4 Servings



Position a rack in the middle of the oven and heat the oven to 425°F.

Soak the saffron in 2 tsp. hot water for 5 minutes. In a food processor, purée the saffron and soaking water with the olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic, and 1/2 tsp. salt. Add the sun-dried tomatoes, olives, and parsley. Pulse to form a coarsely chopped stuffing (it should be coarser than pesto).

If any of the backbone is still attached to the chicken, cut it off with poultry shears. Trim off the side flap with rib meat and bones. Use your finger to make a small opening between the skin and the flesh of the breasts. Run your finger under the skin to separate it from the breasts, making a pocket and being careful not to detach the edges of the skin. Stuff the tomato mixture into the pocket, distributing it evenly over the chicken. Pat the skin back in place and season with 1 tsp. salt and 1/2 tsp. pepper. Line a heavy-duty rimmed baking sheet with aluminum foil. Roast the chicken on the baking sheet until the juices run clear and a meat thermometer registers 165°F, about 30 minutes.


Added on Award Medal
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[I posted this recipe.]
MosheP 4 years ago
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