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
- Credits : © CanadianLiving.com
- 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
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
- Iron 6.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 2.0