Olive-Stuffed Chicken Breasts Recipe

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Ingredients:

Serving

1/4 cup fat-free ricotta cheese
4 large green olives, pitted
2 tsp thyme leaves
1/4 cup plain dried breadcrumbs
4 (3 oz) thin- sliced boneless skinless chicken breasts, 1/4 inch thick
1/2 cup chicken broth
1 tbsp balsamic vinegar
1 tbsp brown sugar

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.51 Kcal (308 kJ)
Calories from fat	12.7 Kcal
		% Daily Value*
Total Fat	1.41g	2%
Cholesterol	20.48mg	7%
Sodium	289.57mg	12%
Potassium	114.69mg	2%
Total Carbs	6.9g	2%
Sugars	3.75g	15%
Dietary Fiber	0.28g	1%
Protein	7.52g	15%
Vitamin C	2.9mg	5%
Iron	0.3mg	2%
Calcium	64mg	6%

Amount Per 100 g
Calories	75.39 Kcal (316 kJ)
Calories from fat	13.03 Kcal
		% Daily Value*
Total Fat	1.45g	2%
Cholesterol	21mg	7%
Sodium	296.95mg	12%
Potassium	117.61mg	2%
Total Carbs	7.08g	2%
Sugars	3.85g	15%
Dietary Fiber	0.29g	1%
Protein	7.71g	15%
Vitamin C	3mg	5%
Iron	0.3mg	2%
Calcium	65.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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