Stuffed Chicken Breast

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 701kcal

Equipment

  • Mallet or Rolling Pin

Ingredients

  • 1/2 lb Chicken breast boneless skinless
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped
  • 2 clove Garlic sliced
  • 2 tbsp Green olives sliced
  • 4 tbsp Sun dried tomatoes chopped small or minced
  • 2 tsp Parmesan cheese
  • 2 slices Crusty bread toasted

Sauce

  • 1/2 cup Chicken broth
  • 1 tbsp Butter
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Butterfly the chicken breast by slicing it in half lengthwise but not all the way through so the breast opens like a book.
  • Place a piece of plastic wrap over top then lightly pound the chicken using a mallet or rolling pin to enlarge the breast so it is easier to stuff (Be careful not to pound it too thin or it will rip). Season with salt and pepper.
  • Heat a saute pan on medium heat. Once hot, add half of the oil. Saute the onion and garlic until golden brown. Then place in a bowl with olives and sun dried tomatoes. Toss everything together and spread into the middle of the chicken and sprinkle the parmesan. Carefully roll the breast up tightly. Insert toothpicks at the seam so the rolled breast stays closed.
  • Add the remaining oil to the saute pan on medium heat. Sear the chicken rolls seam side down first and on all sides until nicely golden brown. Make sure to get good caramelization. Remove the chicken from the pan and add in the broth. Bring to a simmer while scraping up any burnt bits from the bottom of the pan. Add in the butter and simmer until the sauce reduces to a creamy consistency. Then remove from the heat and set aside.
  • Place the chickenon a baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Then let rest for 5 minutes remove the toothpicks before slicing.
  • Reheat the sauce if needed. Season with salt and pepper to taste. Spoon over the sliced chicken and serve with bread.

Nutrition

Calories: 701kcal | Carbohydrates: 43g | Protein: 38g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 248mg | Sodium: 580mg | Potassium: 1179mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9631IU | Vitamin C: 30mg | Calcium: 205mg | Iron: 6mg

Stuffed Chicken Breast

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 701 kcal

Equipment

  • Mallet or Rolling Pin

Ingredients
 
 

  • 1/2 lb Chicken breast boneless skinless
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped
  • 2 clove Garlic sliced
  • 2 tbsp Green olives sliced
  • 4 tbsp Sun dried tomatoes chopped small or minced
  • 2 tsp Parmesan cheese
  • 2 slices Crusty bread toasted

Sauce

  • 1/2 cup Chicken broth
  • 1 tbsp Butter

Instructions
 

  • Preheat the oven to 375°F.
  • Butterfly the chicken breast by slicing it in half lengthwise but not all the way through so the breast opens like a book.
  • Place a piece of plastic wrap over top then lightly pound the chicken using a mallet or rolling pin to enlarge the breast so it is easier to stuff (Be careful not to pound it too thin or it will rip). Season with salt and pepper.
  • Heat a saute pan on medium heat. Once hot, add half of the oil. Saute the onion and garlic until golden brown. Then place in a bowl with olives and sun dried tomatoes. Toss everything together and spread into the middle of the chicken and sprinkle the parmesan. Carefully roll the breast up tightly. Insert toothpicks at the seam so the rolled breast stays closed.
  • Add the remaining oil to the saute pan on medium heat. Sear the chicken rolls seam side down first and on all sides until nicely golden brown. Make sure to get good caramelization. Remove the chicken from the pan and add in the broth. Bring to a simmer while scraping up any burnt bits from the bottom of the pan. Add in the butter and simmer until the sauce reduces to a creamy consistency. Then remove from the heat and set aside.
  • Place the chickenon a baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Then let rest for 5 minutes remove the toothpicks before slicing.
  • Reheat the sauce if needed. Season with salt and pepper to taste. Spoon over the sliced chicken and serve with bread.

Nutrition

Calories: 701kcalCarbohydrates: 43gProtein: 38gFat: 42gSaturated Fat: 21gCholesterol: 248mgSodium: 580mgPotassium: 1179mgFiber: 4gSugar: 4gVitamin A: 9631IUVitamin C: 30mgCalcium: 205mgIron: 6mg
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