Olive Stuffed Chicken Breasts Recipes

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GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

PROVOLONE AND OLIVE STUFFED CHICKEN BREASTS



Provolone and Olive Stuffed Chicken Breasts image

Make and share this Provolone and Olive Stuffed Chicken Breasts recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup shredded provolone cheese, preferably aged
3 tablespoons chopped olives
to taste fresh ground pepper
4 boneless skinless chicken breasts (1-1 1/4 lb. total)
1 egg white
1/2 cup plain breadcrumbs
1/2 teaspoon salt
2 teaspoons extra virgin olive oil

Steps:

  • Preheat oven to 400°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 pressing 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.)
  • In a large nonstick skillet, heat the oil 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°F, about 20 minutes.

Nutrition Facts : Calories 243.5, Fat 7.3, SaturatedFat 2.4, Cholesterol 74.1, Sodium 607.1, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 32.1

CHICKEN BREAST STUFFED W/ OLIVES & CHEESE



Chicken Breast Stuffed W/ Olives & Cheese image

Make and share this Chicken Breast Stuffed W/ Olives & Cheese recipe from Food.com.

Provided by kelly in TO

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup black olives, chopped
1/3 cup green olives, chopped
1/3 cup parsley
1/4 cup parmesan cheese
1/8 teaspoon black pepper
1 teaspoon jalapeno pepper, minced
1/2 teaspoon garlic, crushed
2 teaspoons olive oil
4 chicken breasts
3 tablespoons flour
2 teaspoons vegetable oil
3/4 cup tomato sauce
1/2 teaspoon basil
1/4 cup basil or 1/4 cup parsley

Steps:

  • By hand or by using a food processor, mince the olives, parsley, parmesan, black pepper, jalapeno, garlic, and oil. Then make a 2 inch horizontal slit through each of the chicken breasts to create a pocket. Divid the stuffing between the four breasts. then brush flour over each piece.
  • Preheat oven to 400 degrees and spray a baking dish with cooking spray.
  • Add oil to a skillet and saute the stuffed breasts on all sides for about 5 minutes or until just starting to brown.
  • Combine the tomato sauce and basil and pour half of the mixture into the prepared baking dish. Cover with the chicken, pour the remaining sauce overtop of the chicken and spread evenly. Bake for 15 - 20 minutes or until the chicken is cooked, do not overcook. Garnish with basil.

Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 6, Cholesterol 98.3, Sodium 702.5, Carbohydrate 9.9, Fiber 1.9, Sugar 2.2, Protein 34.3

OLIVE GARDEN STUFFED CHICKEN MARSALA



Olive Garden Stuffed Chicken Marsala image

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Steps:

  • Preheat oven to 350°F.
  • Stuffing:Combine all cheese stuffing ingredients in a bowl.
  • Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
  • Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
  • Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
  • Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
  • Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
  • Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
  • Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE



Chicken Breasts Stuffed With Olives and Goat Cheese image

Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.

Provided by BonnieZ

Categories     Chicken Breast

Time 46m

Yield 4 serving(s)

Number Of Ingredients 19

3 ounces fresh goat cheese
1 tablespoon milk
1 clove garlic, minced
1 tablespoon chopped flat leaf parsley
1 pinch crumbled dried oregano
1 pinch dried chili pepper flakes
1 tablespoon chopped kalamata olives or 1 tablespoon other good-quality black olives
salt & freshly ground black pepper
4 boneless skinless chicken breast halves (about 6 oz. each)
2 tablespoons olive oil
1/2 cup dry white wine (or serve with SMOKED CHILE-CILANTRO SAUCE)
2 poblano peppers, Roasted, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
2 teaspoons honey
salt & freshly ground black pepper

Steps:

  • In a small bowl, mash the goat cheese and milk together until smooth.
  • Mix in the garlic, parsley, oregano, and chile flakes.
  • Stir in the olives and season with salt and pepper.
  • On the thickest side of each breast, cut a deep, 3-inch-long pocket.
  • Using your fingers, stuff the goat cheese mixture into each pocket.
  • Close by pressing the flesh together, securing with a toothpick if necessary.
  • In a large frying pan, heat the oil over medium-high heat.
  • Have ready a lid that's too small for the pan but will cover all the breasts.
  • Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
  • Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
  • Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
  • Drizzle the reduction over the chicken and serve.
  • If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
  • While the blender is running, add the oil slowly until emulsified.
  • Add the spinach and cilantro and blend until smooth.
  • Add the honey and season to taste with salt and pepper.
  • Serve at room temperature.

GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS



Goat Cheese and Olive-Stuffed Chicken Breasts image

Categories     Chicken     Olive     Bake     Quick & Easy     Goat Cheese     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 5

6 Kalamata or other brine-cured black olives
1 ounce soft mild goat cheese (about 2 tablespoons)
1/2 teaspoon chopped fresh thyme leaves
2 boneless chicken breast halves with skin
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 300°F.
  • Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
  • To form a pocket in chicken for filling:
  • Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
  • Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

OLIVE-STUFFED CHICKEN WITH ALMONDS



Olive-Stuffed Chicken with Almonds image

Categories     Chicken     Nut     Olive     Poultry     Quick & Easy     Almond     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

4 boneless chicken breast halves with skin (2 1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
  • Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
  • While chicken is cooking, chop almonds.
  • Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

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