Succulent Stuffed Chicken Breasts Recipe

Name: Succulent Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless fresh chicken breasts; 3/4 cup orange juice; 2 Tablespoons Extra Virgin Bertolli Olive Oil; 1 teaspoon fresh lemon zest; 1 tablespoon mustard; 1 finely chopped garlic glove; 3/4 cup White wine; 1 teaspoon fresh tarragon; 5 ounces fresh spinach, washed, stems removed and coarsely chopped; 5 ounces Goat cheese or cream cheese, softened to room temperature; 1/2 cup black Greek olives, pits removed and medium chopped; 1/4 cup chopped Hazelnuts; 3/4 cup chopped dried apricots; 6 - 1/2 Pinch ea. of salt and pepper for each breast

Servings: persons

6 skinless, boneless fresh chicken breasts
3/4 cup orange juice
2 Tablespoons Extra Virgin Bertolli Olive Oil
1 teaspoon fresh lemon zest
1 tablespoon mustard
1 finely chopped garlic glove
3/4 cup White wine
1 teaspoon fresh tarragon
5 ounces fresh spinach, washed, stems removed and coarsely chopped
5 ounces Goat cheese or cream cheese, softened to room temperature
1/2 cup black Greek olives, pits removed and medium chopped
1/4 cup chopped Hazelnuts
3/4 cup chopped dried apricots
6 - 1/2 Pinch ea. of salt and pepper for each breast

1
Recipe Preparation:
2
Flatten out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, lemon zest, garlic, mustard, olive oil, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes. NOTE: Do not marinate more than 30 minutes.
3
Preheat oven to 350 degrees. Lay one chicken breast out flat and season with a 1/2 pinch of salt and pepper sprinkled over both sides of the breastand top with some chopped spinach. In a small bowl mix together cheese, olives, and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 35-40 minutes on the middle oven rack until juices run clear and chicken is firm. Sprinkle Chopped Hazelnuts over tops of chicken breasts in final minutes of cooking. NOTE: For additional browning, remove toothpicks and finish under oven Broiler on upper oven rack for 1-3 minutes watching carefully for over browning. Serve on warmed plates, with fresh cooked asparagus and a fresh garden salad with 1 Tablespoon of Bertolli Extra Virgin Olive Oil
4
and 1 Tablespoon of Balsamic Vinegar and squeeze juice from a fresh lemon as dressing for the salad, garnish chicken on plate with fresh lemon juice squeeze and a thin fresh lemon slice placed onto the dish.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 skinless, boneless fresh chicken breasts, 3/4 cup orange juice, 2 Tablespoons Extra Virgin Bertolli Olive Oil, 1 teaspoon fresh lemon zest, and more.

Yes, Succulent Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succulent Stuffed Chicken Breasts

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