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Provolone & Olive Stuffed Chicken Breasts Recipe

kept byjess.dymond
recipe byEating Well

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


Per serving: 242 calories; 9 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 572 mg sodium; 229 mg potassium.

Nutrition Bonus: Selenium (36% daily value)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 lean meat, 1 fat
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Recipe Categories


Ease of Preparation

Main Ingredient

Health & Diet Considerations
Healthy weight
Heart healthy
Low saturated fat
Low carbohydrate
Low calorie
Diabetes appropriate

Type of Dish
Main dish, poultry

Total Time
1 hour or less

Preparation/ Technique

Entertaining, formal




November/December 2007

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