Olive-Stuffed Chicken Breasts

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.

3. 3

   Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.

4. 4

   Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.

5. 5

   Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.

6. 6

   Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.

7. 7

   Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.