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Olive-Stuffed Chicken Breasts

Olive-Stuffed Chicken Breasts created by justcallmetoni

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!

Ready In:
45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chef PotPie
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@Chef PotPie
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"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!"
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  1. 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.
    Reply
  2. justcallmetoni
    Olive-Stuffed Chicken Breasts Created by justcallmetoni
    Reply
  3. justcallmetoni
    Olive-Stuffed Chicken Breasts Created by justcallmetoni
    Reply
  4. 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!
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