Serve this Italian-style chicken with olives with crusty bread for dipping or potatoes and greens for a hearty meal. I'm going to be the nay-sayer. In a large oven-proof skillet, brown chicken … If anyone has suggestions on keep the cheese in better that would be great because I am deffinitly making it again. We enjoyed the chicken and olives together. Nothing wrong with the recipe itself. I would love to hear of other ways to change the cream cheese inside. Anyone making this dish will not be disappointed! (Discard leftovers.). You might also want to try this with chopped green pimento-stuffed olives for a different taste. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. In a large oven-proof skillet, brown chicken … The whole family loved it. The texture on top due to skillet frying before baking created an interesting mix of textures. I dont like olives though. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. thickness. Chicken with Red Pepper Sauce and Spinach, Garlic-Grilled Chicken with Pesto Zucchini Ribbons, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 4 boneless skinless chicken breast halves (6 ounces each), 1 can (2-1/4 ounces) sliced ripe olives, drained. I used green and black olives and would suggest using only black olives for an extra kick. It worked. 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. We used Panko instead of breadcrumbs just cause - well it tastes better! EatingWell may receive compensation for some links to products and services on this website. thickness. Reduce heat to … Awesome recipe! Stir together feta, oregano, olives, garlic, green onions, lemon juice, and olive oil in a medium-sized mixing bowl. The baking time suggested kept the chicken pretty moist and juicy. Only had Italian breading on hand so used that and think it added to the flavor. Regardless the recipe was still so good. I only had green olives and they worked fine. Mix well, then taste and adjust seasoning if needed. I used sliced provolone because I couldn't find any shredded. Roasted Chicken Stuffed with Figs and Olives The fig and the olive are a relatively new match for two of the oldest Mediterranean foods. I torn it into pieces and placed it toward the back of the pocket which helped limit the cheese melting out. Here is what you need to do: In a bowl, prepare the creamy artichoke filling. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Place chicken skin-side down in hot oil. https://www.tasteofhome.com/recipes/skillet-chicken-with-olives 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 Placed the filling and rolled. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Mix the breadcrumbs and salt in a shallow dish. https://www.food.com/recipe/olive-garden-stuffed-chicken-marsala-206581 Flatten chicken to 1/4-in. The hot cream cheese just tasted off. How to make Artichoke Stuffed Chicken Breast. Taste of Home is America's #1 cooking magazine. Leftovers can be stored in an airtight container for up to 2 days in the fridge. Spoon 2 tablespoons down center of each chicken breast. Heat olive oil in a large skillet over high heat. 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. thickness. The flavor was great! This is an elegant dish. We used regular cream cheese instead of fat free since it was the carbs we didn't want. This was great - my teen-age son raved about it! 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. Spoon 2 tablespoons down center of each chicken breast. I also added a little Franks Hot Sauce to the cheese. Everything you need for a delicious feast. Ingredients. Making this stuffed chicken recipe is quite simple. Browning the chicken in a skillet before baking … 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. Preheat oven to 350°. It worked great and was delicious! I even used tooth picks to try and keep it closed but it didnt seem to help any. A creamy olive filling turns these breaded chicken breasts into a special weeknight meal. Flatten chicken to 1/4-in. Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with cooking spray. I mixed some dried spices with the breadcrumbs and I also mixed some dried thyme (about 1/8 teaspoon) in with the black olives. In a small bowl, combine cream cheese, olives, oregano and pepper. A definite addition to my menu. Yummmmmy! 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. Pros: Flavorful easy. Bake 20-25 minutes or until juices run clear. I loved the idea of this meal, it just fell short for us.