Olive-Stuffed Chicken Breasts
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 1⁄4 cup fat-free ricotta cheese
- 4 large green olives, pitted
- 2 teaspoons thyme leaves
- 1⁄4 cup plain dried breadcrumbs
- 4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick
- 1⁄2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
Directions
- Preheat oven to 350°F.
- Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
- Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
- Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
- Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
- Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
- Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.
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