Olive-Stuffed Chicken Breasts

Recipe by Chef PotPie
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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