Provolone And Olive Stuffed Chicken Breasts

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon salt
• 2 teaspoons extra virgin olive oil

Recipe

• 1 preheat oven to 400°f
• 2 lightly coat a baking sheet with sides with cooking spray.
• 3 combine the provolone, olives and pepper in a small bowl.
• 4 lightly beat the egg with a fork in a medium bowl.
• 5 mix the breadcrumbs and salt in a shallow dish.
• 6 cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
• 7 open up each breast and place one-fourth of the cheese filling in the center.
• 8 close the breast over the filling, pressing the edges pressing firmly together to seal.
• 9 repeat with remaining chicken breasts and filling.
• 10 hold each chicken breast half together and dip in egg , then dredge in breadcrumbs. (discard leftovers.)
• 11 in a large nonstick skillet, heat the oil over medium-high heat.
• 12 add chicken and cook until browned on one side, about 2 minutes.
• 13 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.