Tested till perfect Crunchy Cheese-Stuffed Chicken Breasts

Crunchy Cheese-Stuffed Chicken Breasts

Quickly searing the chicken in a hot pan on the stove top gives a golden brown exterior and speeds up roasting time as well — a chef's trick that anyone can use.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupcornmeal
  • 1 tbsp 1tbspall-purpose flour
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4boneless skinless chicken breastboneless skinless chicken breasts, (about 1 lb/500 g)
  • 1/4 cup 1/4cupshredded Asiago cheese or provolone cheese
  • 4 4oil-cured black olives or oil-packed sun-dried tomatoes
  • 2 tbsp 2tbspolive oil
To change the number of servings, enter the number, then press "calculate". or reset


In shallow dish, combine cornmeal, flour, herb seasoning, salt and pepper; set aside.

With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle 1 side of each breast with one-quarter of the cheese; sprinkle with one-quarter of the olives. Fold uncovered side over; secure edge with skewer or toothpicks.

Brush chicken all over with half of the oil; dip into cornmeal mixture, turning and pressing to coat evenly.

In ovenproof skillet, heat remaining oil over medium-high heat; brown chicken on 1 side. Turn chicken; bake in 425°F (220°C) oven for about 15 minutes or until golden and no longer pink inside.


Nutritional Information Per serving: about

cal 259 pro 28g total fat 12g sat. fat 3g
carb 9g fibre 1g chol 73mg sodium 338mg

% RDI:

calcium 6 iron 6 vit A 2 folate 4
All rights reserved. TVA Group Inc. 2015