CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
CREAMY OLIVE-STUFFED CHICKEN
Guess what? This 7-ingredient stuffed chicken entree not only is a cinch to prepare but is good for you, too. In less than an hour, you can have dinner on the table and feel good knowing that each serving has less than 300 calories. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cream cheese, olives, oregano and pepper. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs., In a large ovenproof skillet, brown chicken in oil. Bake until a thermometer reads 165°, 20-25 minutes . Discard toothpicks.
Nutrition Facts : Calories 286 calories, Fat 10g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE
Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.
Provided by BonnieZ
Categories Chicken Breast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, mash the goat cheese and milk together until smooth.
- Mix in the garlic, parsley, oregano, and chile flakes.
- Stir in the olives and season with salt and pepper.
- On the thickest side of each breast, cut a deep, 3-inch-long pocket.
- Using your fingers, stuff the goat cheese mixture into each pocket.
- Close by pressing the flesh together, securing with a toothpick if necessary.
- In a large frying pan, heat the oil over medium-high heat.
- Have ready a lid that's too small for the pan but will cover all the breasts.
- Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
- Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
- Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
- Drizzle the reduction over the chicken and serve.
- If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE
Steps:
- For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
- Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
- Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
- Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
- Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
- Squeeze the mushroom filling into each chicken breast.
- In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
- Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
- Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
- When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
- For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
- Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
- Plate the chicken and spoon the pan sauce over the chicken.
CHICKEN BREAST STUFFED W/ OLIVES & CHEESE
Make and share this Chicken Breast Stuffed W/ Olives & Cheese recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- By hand or by using a food processor, mince the olives, parsley, parmesan, black pepper, jalapeno, garlic, and oil. Then make a 2 inch horizontal slit through each of the chicken breasts to create a pocket. Divid the stuffing between the four breasts. then brush flour over each piece.
- Preheat oven to 400 degrees and spray a baking dish with cooking spray.
- Add oil to a skillet and saute the stuffed breasts on all sides for about 5 minutes or until just starting to brown.
- Combine the tomato sauce and basil and pour half of the mixture into the prepared baking dish. Cover with the chicken, pour the remaining sauce overtop of the chicken and spread evenly. Bake for 15 - 20 minutes or until the chicken is cooked, do not overcook. Garnish with basil.
Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 6, Cholesterol 98.3, Sodium 702.5, Carbohydrate 9.9, Fiber 1.9, Sugar 2.2, Protein 34.3
SAVORY STUFFED CHICKEN BREASTS
Steps:
- Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
- Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.
GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS
Categories Chicken Olive Bake Quick & Easy Goat Cheese Spring Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
- To form a pocket in chicken for filling:
- Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
- Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.
More about "chicken breast stuffed w olives cheese recipes"
CREAMY OLIVE ARTICHOKE STUFFED CHICKEN BREAST
From healthyfitnessmeals.com
BAKED FETA-STUFFED CHICKEN BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK STUFFED CHICKEN RECIPE WITH OLIVES, FETA, AND HERBS …
From foodal.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
20-MINUTE STUFFED CHICKEN BREAST RECIPE | THE …
From themediterraneandish.com
BLUE CHEESE AND BLACK OLIVE STUFFED CHICKEN BREAST
From copykat.com
CALORIES IN STUFFED CHICKEN BREASTS WITH OLIVE TAPENADE, …
From recipes.sparkpeople.com
JALAPENO POPPER STUFFED CHICKEN BREAST - TFRECIPES
From tfrecipes.net
COOKED CHICKEN BREAST STUFFING - RECIPES - COOKS.COM
From cooks.com
CALORIES IN WALNUT CRUSTED CHICKEN STUFFED W/ SPINACH AND …
From recipes.sparkpeople.com
AIR FRYER STUFFED CHICKEN BREAST - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ASPARAGUS-STUFFED CHICKEN RECIPE
From southernliving.com
CHICKEN BREASTS STUFFED WITH FIGS AND GOAT CHEESE RECIPE
From leitesculinaria.com
SPINACH STUFFED CHICKEN BREAST | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
10 BEST CHEESE STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
CHEESE STUFFED CHICKEN KABAB || EASY TO MAKE || RAMADAN SPECIAL ...
From youtube.com
HAM-&-CHEESE-STUFFED CHICKEN BREASTS - EATINGWELL
From eatingwell.com
MAXWELL GREGORY ON INSTAGRAM: "TWO OF MY FAVORITE THINGS ! MY …
From instagram.com
MUSHROOM-STUFFED CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
You'll also love