Real Good Stuffed Chicken Cooking Instructions

Stuffed Chicken 4 Ways Recipe

Becky Luigart-Stayner, Food Styling By: Marian Cooper Cairns and Lindsey Fine Lower

Give the weeknight staple an overhaul by stuffing it with one of these combos.

Yields: 4 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 30 mins

4 (8-oz.) boneless, skinless chicken breasts

Option 1

3/4 c. chopped green olives

1/4 c. Toasted sliced almonds

1 1/2 tbsp. chopped fresh dill

1 tbsp. lemon zest

Option 2

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

20 pepperoni slices, chopped

1 tbsp. Chopped fresh oregano

1/4 c. marinara sauce

Option 3

1 c. quartered cherry tomatoes

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

2 tbsp. toasted pine nuts

2 tbsp. chopped fresh basil

Option 4

1 c. finely torn French bread

1/2 c. chopped dried apricots

2 tbsp. melted unsalted butter

1 tbsp. whole-grain mustard

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

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.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io