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This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
- 1/4 cup shredded provolone cheese, preferably aged
- 3 tablespoons chopped California ripe olives
- Freshly ground pepper to taste
- 1 large egg white
- 1/2 cup plain dry breadcrumbs
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breasts (1 to 1 1/4 pounds total)
- 2 teaspoons extra-virgin olive oil
Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with cooking spray.
Combine the provolone, olives and pepper in a small bowl.
Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish.
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. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers).
Heat oil in a large nonstick skillet over 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 degrees F, about 20 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
242 calories; 9g total fat; 2g total saturated fat; 68mg cholesterol; 572mg sodium; 11g carbohydrates; 1g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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