Crunchy Cheese-Stuffed Chicken Breasts

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1/4 cup cornmeal
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup shredded provolone cheese
  • 4 oil-cured black olives
  • 4 oil-packed sun-dried tomatoes
  • 2 tablespoons olive oil

Method

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 facts <b>Per serving:</b> about

  • Sodium 338 mg
  • Protein 28 g
  • Calories 259.0
  • Total fat 12 g
  • Cholesterol 73 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Cheese-Stuffed Chicken Breasts

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