Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Olive-Stuffed Chicken With Almonds Recipe
    Lost? Site Map

    Olive-Stuffed Chicken With Almonds

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Captain Apollo's Note:

    A good-enough-for-guests chicken dish that I modified from an original in Gourmet magazine. Good served with couscous and a green salad. For a nice presentation, cut the cooked chicken on the bias to create 'medallions.'

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      'Scotch' the olives by smashing them with the side of a large knife and remove the pit, then finely chop them.
    2. 2
      Using a paring knife, cut a deep, narrow pocket in each breast by inserting the knife into the thick end and wiggling the knife back a forth a bit.
    3. 3
      Stuff 1 1/2 tsp of olives into each breast, trying to evenly distribute throughout the pocket. Reserve remaining olives. Season chicken with pepper only.
    4. 4
      Melt 1 tbsp butter in a 12" nonstick pan. When the foam just subsides, add the whole almonds and toast--stirring frequently and observantly, they burn easily--until they darken a few shades ~5 minutes.
    5. 5
      Using slotted spoon, remove almonds from pan and cool, leaving as much butter as possible in the pan.
    6. 6
      Add chicken breasts to same pan and sprinkle with remaining olives. Cook uncovered, turning once until almost done about 6 minutes per side.
    7. 7
      While chicken cooks, chop almonds.
    8. 8
      When chicken is almost done, deglaze the pan with the wine (or water) and add the parsley and remaining butter. If using wine, reduce sauce slightly, then add almonds to pan and season with pepper as desired.
    9. 9
      Serve chicken topped with sauce.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Olive-Stuffed Chicken With Almonds

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.1
     
    Calories from Fat 152
    49%
    Total Fat 16.9 g
    26%
    Saturated Fat 5.0 g
    25%
    Cholesterol 83.7 mg
    27%
    Sodium 602.8 mg
    25%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.9 g
    3%
    Protein 29.6 g
    59%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites