Provolone And Olive Stuffed Chicken Breasts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 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 pressing 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.

Steps:

• 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.