Roast Chicken Breasts with Ripe Olive Stuffing

Roast Chicken Breasts with Ripe Olive Stuffing

  • prep
  • cook
  • 4 servings


  • 1 tablespoon butter or olive oil

  • 1 cup chopped onion

  • 1 cup reduced sodium chicken broth

  • 3 cups packaged herb seasoned dry bread cube stuffing

  • 1 (2.25 oz.) can Lindsay® Sliced Ripe Olives, drained or 2/3 cup Sliced with Pimiento Spanish Manzanilla Olives

  • 2 tablespoons Dijon or honey Dijon mustard

  • 1 teaspoon dried thyme

  • 1 large clove garlic, minced

  • 4 (8 to 10 oz.) bone-in chicken breasts, skinned

  • Paprika (optional)

Cooking Directions

  1. Heat oven to 375°F.

  2. Melt butter in a medium saucepan over medium heat.

  3. Add onion; sauté 6 to 8 minutes or until onion is tender.

  4. Add broth; bring to a boil.

  5. Remove from heat; add stuffing and olives, tossing well.

  6. Spoon stuffing in four mounds into a greased 13x9-inch baking dish.

  7. Combine mustard, thyme and garlic; spread over chicken.

  8. Place chicken over stuffing covering the mounds completely; sprinkle paprika over chicken, if desired.

  9. Bake uncovered 40 minutes or until chicken is cooked through.


  • Calories443
  • Fat10g
  • Protein46g
  • Cholesterol107mg
  • Total Carbs40g
  • Fiber4g

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

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