Provolone And Olive Stuffed Chicken Breasts

1. 1

   Preheat oven to 400u00b0F

2. 2

   Lightly coat a baking sheet with sides with cooking spray.

3. 3

   Combine the provolone, olives and pepper in a small bowl.

4. 4

   Lightly beat the egg white with a fork in a medium bowl.

5. 5

   Mix the breadcrumbs and salt in a shallow dish.

6. 6

   Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.

7. 7

   Open up each breast and place one-fourth of the cheese filling in the center.

8. 8

   Close the breast over the filling, pressing the edges pressing firmly together to seal.

9. 9

   Repeat with remaining chicken breasts and filling.

10. 10

    Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)

11. 11

    In a large nonstick skillet, heat the oil over medium-high heat.

12. 12

    Add chicken and cook until browned on one side, about 2 minutes.

13. 13

    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 170u00b0F, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.