Chicken Breasts Stuffed with Cream Cheese and Mixed Olives

10m
Prep Time
30-35m
Cook Time
40m
Ready In


"These are so easy to prepare, and it tastes delicious. Perfect for a weeknight or Sunday dinner; or entertaining. Prep time does not include marinating time. This is great served with a side of sauteed spinach."

Original is 4 servings
  • FILLING
  • TOPPING

Nutritional

  • Serving Size: 1 (74 g)
  • Calories 170.2
  • Total Fat - 10.5 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 87.9 mg
  • Sodium - 585 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 15 g
  • Calcium - 331.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Chicken ... First, you can cut your own pocket in the chicken breast; or, you can ask your butcher to do it. Press the chicken down flat on the cutting board; and with a sharp knife, cut a pocket in the side, not going all the way through, but large enough to stuff. My butcher at my local grocery store is more than happy to do it.

Step 2

Filling ... Add the cream cheese, olives, scallions, red pepper flakes and dried oregano to a small bowl, and mix well.

Step 3

Marinade ... Grate the garlic in a small dish; then, add the olive oil, Italian seasoning, salt, and pepper; and, mix to make a paste.

Step 4

Stuffing the Chicken ... Stuff you chicken breasts with the filling and secure with a a couple of toothpicks. Then rub the marinade paste over the entire chicken breast (both sides). At this point, I like to add them to a small baking dish, lined with parchment paper (for easy clean up); covered with plastic wrap, and refrigerate to allow the marinade work. I prefer to make them early in the day, then bake that night; but, even 1 hour will give you a nice flavor.

Step 5

Bake ... Make sure to take your chicken out of the refrigerator a good 20-30 minutes before baking. You never want to be baking with a cold protein; especially one that is stuffed. Top each chicken breast with 1/2 tablespoon of the panko bread crumbs, and 1 tablespoon Feta cheese. Bake on the middle shelf at 350 degrees for 30-35 minutes until golden brown. You can use a thermometer if you are not sure. Internal temperature should be 160 when you take them out.

Step 6

Serve and ENJOY! I like to serve with a lemon wedge, so each person can squeeze one over the top - but it isn't necessary. Sauteed spinach makes for a great side dish.

Tips


No special items needed.

3 Reviews

KitchenWhichWay

This filling is so delicious and really compliments the chicken to a tee. This is company worthy and with spinach and creamy mashed potatoes we had a grand meal!

5.0

review by:
(18 Apr 2014)

NickAndKendrasMom

This looked too good to pass up so I finally made it and WOW did I love it. My guests were so impressed and it was very easy to make, which makes it twice as special for me! We all give it thumbs up!

5.0

(4 Feb 2014)

ChefChickee

Scrumptious, decadent, delicious and totally ridiculous flavors going on in this stuffed chicken breast. A real special one to try! I served fresh swiss chard on the side.

5.0

review by:
(26 Jun 2013)

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