Chicken Breasts Stuffed With White Beans

This recipe came from Woman's Day magazine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup  canned cannellini beans, rinsed and drained
• 2  garlic cloves, finely chopped
• 3  tablespoons  choped mixed  olives
•  coarse salt
•  ground pepper
• 4  boneless skinless chicken breast halves
• 2  tablespoons olive oil

Directions

1. Preheat oven to 450 degrees.
2. Using a fork, mash beans, garlic and olives in a medium bowl until chunky. Season with pepper, and salt if desired.
3. Using a paring knife, create a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting a horizontal opening, leaving about 1 inch uncut on each end. Be careful not to cut all the way through. Using a spoon, stuff 1/4 cup bean mixture into each pocket.
4. Pour oil into large ovenproof dish, and arrange b reasts in a single layer, skin side up, turning to coat with oil. Season with salt and pepper, and roast until an instant read thermometer inserted into the thickest part registers 160 degrees. Bake 35 to 40 minutes.