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Stuffed Chicken 4 Ways

Stuffed Chicken 4 Ways

Serves 4

Preparation Time

5 minutes

Cooking Time

30 minutes

You will need

4 boneless, skinless chicken breasts

Option 1

3/4 cup chopped green olives

1/4 cup Toasted sliced almonds

1 1/2 tbsp. chopped fresh dill

1 tbsp. lemon zest

Option 2

3 oz. grated mozzarella (about 3/4 cups)

20 pepperoni slices, chopped

1 tbsp. Chopped fresh oregano

1/4 cup marinara sauce

Option 3

1 cup quartered cherry tomatoes

2 oz. crumbled goat cheese (about 1/2 cup)

2 tbsp. toasted pine nuts

2 tbsp. chopped fresh basil

Option 4

1 cup finely torn French bread

1/2 cup chopped dried apricots

2 tbsp. melted unsalted butter

1 tbsp. whole-grain mustard


Starting at the top of the thickest portion, using a paring knife, cut a 2"-x-4" pocket into the chicken breasts.

Stuff with the filling combination of your choice, dividing evenly.

Season with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook until an instant-read thermometer inserted in the thickest portion reaches 165 degrees F, 6 to 7 minutes per side.

Recipe courtesy of Country Living