Mozzarella And Olive Stuffed Chicken

1. 1

   Using a small, sharp knife, cut a small pocket lengthwise through side of each chicken breast. Be careful not to cut all the way through.

2. 2

   Stuff pocket with 1/4 cheese and olives.

3. 3

   Dust chicken with flour, shaking off excess. Dip in beaten egg. Press firmly into breadcrumbs, ensuring pockets are well sealed. Cover and refrigerate 30 mins.

4. 4

   Preheat the oven to 350u00b0F. Line a baking pan with parchment paper.

5. 5

   Heat oil and butter in a large skillet on medium heat. Cook chicken breasts 4-5 mins each side, until golden. Transfer to prepared pan.

6. 6

   Bake 10-15 mins until cooked through. Serve with salad of cherry tomatoes and basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.