Olive-Stuffed Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it. There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. Enjoy. Ingredients:
1/4 cup fat-free ricotta cheese |
4 large green olives, pitted |
2 teaspoons thyme leaves |
1/4 cup plain dried breadcrumbs |
4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick |
1/2 cup chicken broth |
1 tablespoon balsamic vinegar |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 350°F.
2. Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
3. Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
4. Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
5. Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
6. Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
7. Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.
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