Provolone and Olive Stuffed Chicken Breasts

Thursday, July 17, 2008

Provolone and Olive Stuffed Chicken Breasts

242 CALORIES PER SERVING; 9 G FAT; 68 MG CHOLESTEROL; 11 G CARBOHYDRATE; 27 G PROTEIN; 572 MG SODIUM. SERVES 4 READY TO EAT: 50 MINUTES

Ingredients:

  • 1/4 cup shredded provolone cheese, preferably aged
  • 3 TBS chopped California ripe olives
  • Ground Pepper to taste
  • 4 boneless, skinless chicken breasts (1 -1 1/4 lb total)
  • 1 egg white (I will probably replace with egg beaters)
  • 1/2 cup plain dry breadcrumbs (I might replace with crushed cornflakes)
  • 1/2 TSP salt
  • 2 TSP extra virgin olive oil
Instructions:


Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray. Combine the provolone, olives and pepper in a small bowl. Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges ¬firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.) In a large nonstick skillet, heat the oil over medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes. 242 CALORIES PER SERVING; 9 G FAT; 68 MG CHOLESTEROL; 11 G CARBOHYDRATE; 27 G PROTEIN; 572 MG SODIUM. SERVES 4 READY TO EAT: 50 MINUTES

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