Antipasto Stuffed Chicken Breasts Recipe
This flavorful Provolone and Artichoke Stuffed Chicken recipe is a delightful dish that brings together the freshness of tomatoes, savory Provolone cheese, and briny Kalamata olives. The chicken breasts are filled with a mouthwatering mixture that adds a burst of Mediterranean flavors to every bite. Juicy and tender, this dish is perfect for a special occasion or a simple weeknight meal. With a golden brown crust and a gooey cheese center, this recipe will surely become a family favorite.
— Constant Cookbook
Ingredients
- 1 artichoke canned in water, chopped (1/4 cup)
- ¼ cup chopped tomato
- 1 oz. (1 slice) BelGioioso Provolone cheese, chopped
- 1 oz. kalamata olives, chopped
- 1 garlic clove, minced
- 2 tbsp minced flat-leaf parsley
- Ground pepper to taste
- 4 boneless, skinless chicken breasts (5 oz. each)
- 2 tsp olive oil
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- The Filling:
- In a medium bowl, stir together the artichoke, tomato, Provolone cheese, olives, garlic and parsley. Season with pepper, to taste.
- The Chicken:
- Preheat the oven to 375 degrees F.
- Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
- Rub the chicken breasts with the olive oil and season with the salt and pepper.
- Stuff each chicken breast with ¼ of the filling.
- Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
- Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
- Remove the chicken from the pan and let rest for 10 minutes. Slice and serve.
Cook Time
18M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1 Stuffed Chicken Breast
- Calories: 234 kcal
- Carbohydrate Content: 5 g
- Protein Content: 33 g
- Fat Content: 9 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 96 mg
- Sodium Content: 680 mg
- Fiber Content: 2 g
- Sugar Content: 1 g
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