Provolone and Olive Stuffed Chicken Breasts


  • 1/4 cup shredded provolone cheese, preferably aged
  • 3 tablespoons California Black Ripe Olives, finely chopped
  • Freshly ground pepper to taste
  • 4 boneless, skinless chicken breasts, (1-1 1/4 lb. total)
  • 1 egg white
  • 1/2 cup plain dry breadcrumbs
  • 1/2 teaspoon salt
  • 2 teaspoons extra virgin olive oil


  1. Preheat oven to 400°F.
  2. Lightly coat a baking sheet with sides with cooking spray.
  3. Combine the provolone, olives and pepper in a small bowl.
  4. Lightly beat the egg white with a fork in a medium bowl.
  5. Mix the breadcrumbs and salt in a shallow dish.
  6. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
  7. Open up each breast and place one-fourth of the cheese filling in the center.
  8. Close the breast over the filling, pressing the edges ¬firmly together to seal.
  9. Repeat with remaining chicken breasts and filling.
  10. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
  11. In a large nonstick skillet, heat the oil over medium-high heat. Add chicken and cook until browned on one side, about 2 minutes.
  12. 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.
Recipe by:

242 calories per serving; 9g fat; 68mg cholesterol 11g carbohydrate; 27g protein; 572mg sodium