Provolone and Olive-Stuffed Chicken Breasts

Provolone and Olive-Stuffed Chicken Breasts

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1/4 cup shredded provolone cheese, preferably aged

  • 3 tablespoons Lindsay® Ripe Pitted Olives, finely chopped

  • freshly ground black pepper to taste

  • 4 boneless, skinless chicken breasts, (1-1 1/4 lb. total)

  • 1 egg white

  • 1/2 cup plain dry breadcrumbs

  • 1/2 teaspoon salt

  • 2 teaspoons extra virgin olive oil

Cooking Directions

  1. Preheat oven to 400°F.

  2. Lightly coat a baking sheet with cooking spray.

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

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

  5. Mix the breadcrumbs and salt in a shallow dish.

  6. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each chicken breast and place one-fourth of the cheese filling in the center. Close the chicken breast over the filling, pressing the edges firmly together to seal.

  7. Repeat with remaining chicken breasts and filling.

  8. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Discard leftover breadcrumbs.

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

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

  11. Transfer chicken to the prepared baking sheet, browned-side up. Bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.


  • Calories242
  • Fat9g
  • Protein27g
  • Cholesterol68mg
  • Total Carbs11g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.