Olive-Stuffed Chicken Breasts

READY IN: 45mins
Recipe by Chef PotPie

I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it! There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. :) This came from Weight Watchers Simply The Best Italian, and I'm submitting it for ZWTII. Enjoy!

Top Review by justcallmetoni

Even for this weight watching gal, 3 ounces of chicken seemed a bit small. To stave off a mutiny here in the house, I used 4.5 ounce cutlets. Made them as stated. I let them rest about 2 or 3 minutes before cutting, but the breadcrumbs gave the filling enough body that this was not a huge issue. My other change was to sprinkle a little arrowroot into the balsamic sauce toform a thin glaze. The sauce had a really nice contrast to the filling.Quite tasty and something I would happily make agian.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
  3. Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
  4. Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
  5. Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
  6. Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
  7. Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.

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