Provolone and Olive Stuffed Chicken Breasts
Adjusted from Eatingwell.com recipe to be Gluten free"One of my favorites because it's so easy and takes so little ingredients. For variations, I've used tomatoes or peppers mixed it. I usually do not fry in the pan, just throw in the oven on 350 for about 45 minutes to make it even easier." - jennq78
Yield: 4 Servings Ready in 50 minutes
45 people trying soon
Provolone and Olive Stuffed Chicken Breasts Preparation
1. Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.
2. Combine the provolone, olives and pepper in a small bowl.
3. 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 cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling.
5. Heat oil over in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. 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°F, about 20 minutes.
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